Hog Maw Recipe
When it comes to hearty soul food, Hog Maw is the unsung hero. Delectably fat-free when cooked right, it's the lesser-known sibling of chitterlings and just as delicious.
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Servings: 6
Ingredients
- 2 small pig stomachs meticulously cleaned (all fat removed)
- 2 lbs of pork sausage
- 1 lb of sweet Italian sausage
- 1 lb of smoked sausage sliced into half-inch rounds
- 2 lbs of potatoes peeled and diced into half-inch cubes
- 1 medium onion finely chopped
- 1 celery stalk finely chopped
- Fresh parsley a quarter cup, finely chopped
- Salt and pepper adjusted to your taste
Instructions
- Initial Prep: Cleanse the pig stomachs with cold water until spotless.
- Preheat Oven: Get your oven heating up to 350°F (177°C).
- Chop & Dice: Prepare your veggies and smoked sausage by chopping and dicing them.
- Mingle the Flavors: Mix together the pork and Italian sausages, cubed potatoes, onions, and celery. Add the chopped parsley. Flavor it up with salt and pepper. Introduce the sliced smoked sausages to the mix.
- Stitch It Up: Secure one end of each cleaned pig stomach with toothpicks or cooking twine.
- Stuff It: Now, fill these stomachs with the prepared sausage-veggie mix. Press down as you go; the stomach will expand.
- Final Touches: If the pig stomachs are too long, feel free to trim the excess. Place them in a roasting pan and add a touch of water.
- Baking Time: Cover the pan with foil and bake for about 2.5 to 3 hours. Keep basting every 20 minutes using water or the pan's juices.
- Golden Finish: For the last 30 minutes, remove the foil and allow the hog maws to turn golden brown.
- Serving: Remove, discard the toothpick or twine, and place your cooked hog maws on a plate. Either slice them into 1-inch thick portions or scoop out the delicious filling.
Notes
- You can pre-boil cleaned hog maws for up to 10 minutes, cool them, and freeze in a bag for future use.
- For chitlin lovers, feel free to chop the hog maws into bite-sized pieces and add them to your chitlin recipe.
- Refrigerate leftovers for up to a couple of days or freeze for up to three months.