This was my final cache of the day and I didn't think I would have time to get to it, but it was not as long as I thought it would be. I appear to be FTF and I don't feel bad about that! Everyone had plenty of time to get to it. I guess no one has an international recipe in their back pocket like I do! And it's a doozy too!
1 pig stomach
1 1/2 lb. ground sausage
1 1/2 qt. diced potatoes, raw
1 onion, chopped fine
2 T. salt
1 tsp. pepper
Rinse stomach and drain well. Fill with stuffing which has been mixed together previously. Sew openings securely with heavy thread. Place stuffed stomach in a roasting pan and bake @ 350°, covered, for approximately 3 hours. Uncover the last 1/2 hour to brown, if desired. Slice and serve. You can serve with a gravy made by adding flour and water to the drippings in the roasting pan. Serves 8 - 10
My Grandmother used to make this at Thanksgiving or Christmas time. It was great! Despite some folks reaction, the browned stomach is really tasty! My mother always made it too (her recipe), but I can't get my wife to make it and she even lived in Germany for almost 8 years!
This dish is actually a PA Dutch tradition, but has it's origins in the Palatinate, Germany. They call it Saumagen, but the PA Dutch call it seimaage. We call it Pig Stomach or Hog Maw. It really is quite good. I would not offer this recipe if it was not. You can trust honest six-pac! Honestly!