STUFFED PIG’S STOMACH (HOG MAW)

Luckytrim

Grill Master
Gold Site Supporter
STUFFED PIG’S STOMACH (HOG MAW)
SERVES 6-8
INGREDIENTS
1 large pig’s stomach, well cleaned of all fat
1 pound fresh link sausage, cut into 1/2-inch slices
1 pound smoked linked sausage, cut into 1/2-inch slices
6-8 medium potatoes, peeled and cut into 1/2-inch cubes
2 medium onions, coarsely chopped
2 tablespoons fresh parsley, chopped (or to taste)
Salt and pepper to taste (go easy on salt depending on sausage)
3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a paste
(slurry)
Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew small
opened end of stomach with cooking twine to close. Stuff sausage mixture into stomach,
pressing well with each addition. Stomach has a lot of elasticity and will stretch to almost
any size necessary. When all stuffing has been placed inside, close open end with twine.
Place stuffed stomach in shallow roasting pan. Roast in preheated 350° F oven until
potatoes are tender (check by inserting thin sharp knife into middle) about 2 hours. Baste
about every 20 minutes with water or pan juices.
Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a
small bowl. Place pan on burner on top of stove. Add 2 cups of water and bring to a boil,
scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste,
whisking rapidly and constantly, until the gravy thickens.​
To serve, slice stomach into 1 inch thick slices. Pass gravy separately.
 
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