Hog Maw
A classic Pennsylvania Dutch comfort food, this recipe features a pig's stomach generously stuffed with a savory mix of sausage, potatoes, and onions, then slow-roasted to tender perfection. A true taste of rustic, German-American heritage.
For 6 servings
6 steps. 180 minutes total.
- 1
Step 1
- a.Thoroughly Clean the Hog Maw (65 minutes)
- b.Place the pig's stomach in a large bowl or pot. Cover completely with cold water and add 1/4 cup of salt. Let it soak for 1 hour.
- c.After soaking, drain the salted water. Turn the stomach inside out. Rinse it meticulously under cold running water.
- d.Using the back of a knife or a spoon, carefully scrape the entire inside lining to remove any residue or membrane. This step is crucial for a clean flavor.
- e.Rinse again thoroughly until the water runs clear and there is absolutely no unpleasant odor. Turn it right-side out and set aside.
- 2
Step 2
- a.Prepare the Filling (15 minutes)
- b.Preheat your oven to 325°F (165°C).
- c.In a large mixing bowl, combine the cubed potatoes, loose pork sausage, chopped onion, 1.5 tsp salt, and 1 tsp black pepper.
- d.Use your hands to mix the ingredients until they are evenly distributed. Do not overmix.
- 3
Step 3
- a.Stuff and Secure the Maw (10 minutes)
- b.Hold the hog maw open and carefully spoon the sausage and potato mixture inside.
- c.Fill the stomach about two-thirds to three-quarters full. It is important not to overstuff it, as the potatoes need room to expand during cooking.
- d.Using a trussing needle and kitchen twine, sew the opening of the stomach closed with tight, secure stitches to prevent the filling from leaking.
- 4
Step 4
- a.Roast the Hog Maw (2.5 hours)
- b.Place the stuffed maw, seam-side up, in a large roasting pan or Dutch oven.
- c.Pour 1 cup of water into the bottom of the pan, around the maw. This will create steam and keep it moist.
- d.Cover the pan tightly with a lid or heavy-duty aluminum foil.
- e.Place in the preheated oven and bake for 2.5 hours.
- 5
Step 5
- a.Brown and Finish Cooking (30 minutes)
- b.After 2.5 hours, carefully remove the cover from the roasting pan. Be cautious of the hot steam.
- c.Return the pan to the oven and continue to bake, uncovered, for an additional 30 minutes.
- d.The hog maw is done when the outside is golden brown and crisp, and a meat thermometer inserted into the center of the filling registers at least 165°F (74°C).
- 6
Step 6
- a.Rest and Serve (15 minutes)
- b.Remove the roasting pan from the oven. Carefully transfer the hog maw to a cutting board and let it rest for 10-15 minutes.
- c.Resting is essential for the juices to redistribute, which makes slicing easier and keeps the filling intact.
- d.Carefully snip and remove the kitchen twine. Carve into 1-inch thick slices and serve hot, garnished with fresh parsley if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Source your hog maw from a reputable butcher to ensure it's fresh and has been initially cleaned well.
- 2The cleaning step cannot be overstated. Any remaining residue will impart an off-flavor to the final dish. Be patient and thorough.
- 3Do not pack the filling tightly. Leaving room for expansion is key to preventing the maw from bursting during the long cooking time.
- 4For a richer flavor, you can substitute chicken or beef broth for the water in the roasting pan.
- 5Letting the hog maw rest before slicing is not optional. It needs this time to set up, otherwise, it may fall apart when you cut into it.
- 6Serve with traditional Pennsylvania Dutch sides like applesauce, chow-chow (pickled relish), or a simple pan gravy made from the drippings.
Adapt it for your goals.
Spicy Version
Use hot pork sausage instead of mild, and add 1/2 teaspoon of cayenne pepper or red pepper flakes to the filling for a spicy kick.
Herbed FillingHerbed Filling
Incorporate 1 teaspoon each of dried sage and thyme into the potato and sausage mixture for a more aromatic, herby flavor profile.
Added VegetablesAdded Vegetables
Add 1 cup of diced carrots and 1 cup of diced celery to the filling for extra flavor, texture, and nutrients.
Why this is on our healthy list.
Rich Protein Source
Both the pork sausage and the pig's stomach are packed with protein, which is essential for building and repairing tissues, muscle maintenance, and overall body function.
Provides Sustained Energy
The combination of carbohydrates from the potatoes and fats from the pork provides a dense source of energy, making this a hearty and filling meal.
Contains Essential B Vitamins
Pork is a good source of B vitamins, particularly thiamin (B1), niacin (B3), and B12. These vitamins are crucial for energy metabolism, nervous system function, and the formation of red blood cells.
Frequently asked questions
Hog Maw is a very rich and calorie-dense dish. A single serving can contain approximately 800-850 calories, primarily from the pork sausage and the stomach itself.