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Pig Stomach (Hogs Maw) A Traditional Pennsylvania Dutch Meal

One of the keys to cooking a good pigs stomach is to find a nice fresh stomach at the local grocery store or farmers market. Being based close to the Pennsylvania Dutch epicenter the markets are my best source. Hogs Maw can be baked or boiled. For me, boiling is the preferred method.

Needed:; 1 large pot, boiling water.

Ingredients:
1 pig stomach (cleaned) rinse well before starting
Fresh sausage (1-lb)
Smoked sausage (1-lb)
Six medium potatoes cut in 1/2 cubes
1 medium onion chopped fine
1 medium head of cabbage
Optional Ingredients:
Carrots, Green peppers and celery, some don't add cabbage
Salt
Pepper

Preparation:
Sew the smaller end of the stomach closed
Mix in a large bowl all of the ingredients
Take the ingredients and stuff the stomach
Sew shut the open end of the stomach
Place stomach in a boiling pot of water (salted lightly) be sure stomach is covered.
I take the left over mixed ingredients and place them in the pot with the stomach.

Let the stomach cook for approx. 45 min. to one hour.

To serve, place stomach on a cutting board and slice across the stomach. You will get a mix of all ingredients in each slice.

Some who are weak of heart don't eat the stomach skin,,,but they may very well enjoy the mixed vegetables stew.

A family favorite when I was a growing up.