Pennsylvania Dutch Hog Maw
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 6:09pm

Ingredients




1 pig’s stomach
2 pounds smoked sausage meat, diced
3 cups boiled potatoes, diced
3 cups sliced apples
10 1/2 cups bread crumbs
1 medium onion, chopped
2 cups chopped celery
chopped parsley

salt and pepper

Preparation

1 Clean stomach well and soak in salt water. Combine all ingredients and mix well. Stuff the stomach with the mixture and sew up the opening. Simmer for 2 hours in a large kettle with water to cover. Remove to baking pan with hot fat, brown in hot oven (400-f) basting frequently. Slice with sharp knife.

About


From the Project Gutenberg EBook of "Pennsylvania Dutch Cooking"