Friday, June 29, 2012

Saturday~Pennsylvania Dutch Pork Maws


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

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 slurry (to thicken the gravy)

Similar and Related Recipes

Stuffed Pig's Stomach, Italian-Style?

Stuffed Cabbage Rolls

Schnitz und Knepp (Ham and Apples with Dumplings)

Cabbage, Smoked Sausage and Potato Stew

Additional Pork, Ham and Sausage Recipes

Additional Pennsylvania Dutch Recipes

Preheat oven to 350° F. Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew the small opened end of the stomach with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition. The 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 a shallow roasting pan. Roast until potatoes are tender (check by inserting a thin sharp knife into middle of stomach), about 2 hours, basting 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 the roasting pan on a 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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