Hog Maw

Hog Maw

10 Reviews 3 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  Wildasin

“Hog Maw translates to Pig Stomach. Grew up with it and I'm still alive and I love this meal. Good Pennsylvania dish.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 375 degrees F (190 degrees C). Place the potatoes into a large pan with enough lightly salted water to cover them. Bring to a boil, and cook until tender, about 10 minutes. Drain and let cool.
  2. Wash the pork stomach thoroughly in cold water. Alternate stuffing the pork stomach with potatoes, sausage, and cabbage, seasoning with a little salt and pepper, until the stomach is full. Try to make even layers, imagining how it will look when it is done and you slice it. Fold closed, and place in a shallow roasting pan. If you have any leftover stuffing ingredients, just place them in the pan around the outside.
  3. Roast uncovered for 40 to 50 minutes in the preheated oven, until the sausage is cooked through and the stomach is browned and crispy. When done, slice into 2 inch slices and serve piping hot. You can make gravy out of the drippings if desired, but it is good by itself as a whole meal.

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Reviews (10)

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wow never though i'd see this recipe in print. I'm from PA and my family are pa dutch and i grew up on this. We make it a little differently, we make it with cabbage, sausage, onion and carrot (for color) dice all the veggies and mix with the sausage. then stuff the stomache and bake for several hours until a sharp knife slides through easily. (we don't precook any of the veggies) add salt and pepper to taste as well. wonderful food my whole family loves!



Wow! Not your typical recipe, but it is unbelievably good! You just have to get past the thought. I'm adventurous in the kitchen so I just had to try it!



I grew up in PA but I'm in the military now. Every time I go home, I ask my grandmother to make this for me. As a kid, I refused to eat it because of the name (Pig's Stomach) but the melt-in-your-mouth taste makes you ask for a second helping. If you are from the PA Dutch area or adventurous, this is a definite keeper. Try it and I'm sure you will love it. We omit the salt when cooking it because it can be added later. Serve with Shoo-fly Pie and you are cooking like the PA Dutch. Thanks for posting this recipe!

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Amount Per Serving (6 total)

  • Calories
  • 715 cal
  • 36%
  • Fat
  • 41.6 g
  • 64%
  • Carbs
  • 34.4 g
  • 11%
  • Protein
  • 49.5 g
  • 99%
  • Cholesterol
  • 408 mg
  • 136%
  • Sodium
  • 1153 mg
  • 46%

Based on a 2,000 calorie diet



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Overnight Pork Roast With Cabbage


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Pork Chop and Cabbage Casserole