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Prep Time: 20 Minutes Cook Time: 300 Minutes |
Ready In: 320 Minutes Servings: 10 |
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I don't know what's better, the dish or the look you get when you say that's what you're serving. We always loved when Mom served up Pig Stomach. I have adapted this recipe from the Mennonite Cookbook. Consider the stomach to be the delivery vehicle and experiment with the seasonings ... follow the recipe for a traditional PA Dutch dish. Ingredients:
1 pig stomach |
1 quart water |
2 teaspoons salt |
1 1/2 lbs ground sausage (bulk not links) |
1 quart raw potatoes, diced |
1 onion, finely chopped |
2 cups cabbage, shredded |
2 tablespoons salt |
1 teaspoon pepper |
Directions:
1. If not already done, remove inner lining from stomach and discard. (I buy my stomachs ready-to-use from the butcher or meat counter.).
2. Rinse stomach well and place in bowl.
3. Cover with 1 quart of water and 2 teaspoons salt.
4. Let soak for 2 hours.
5. Mix all remaining ingredients well.
6. Drain and rinse stomach well.
7. Fill stomach with stuffing.
8. Sew openings and holes securely with cotton thread.
9. Place stomach in roasting pan with water to cover the bottom of the pan.
10. Bake at 350F for approximately 3 hours adding water as necessary to keep the bottom of the pan covered.
11. Slice and serve with gravy made from pan drippings.
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