Hogshash Dutch Goose Pig Stomach Recipes
ROASTED PIG'S STOMACH AKA DUTCH GOOSE
Okay, I know it sounds gross...but, trust me, it only sounds that way!! This traditional Mennonite recipe comes from the Mennonite Community Cookbook that was given to me as a gift. Amounts can vary, since the stomach should be tightly stuffed. I usually use 1 lb bulk sausage and 1 lb. turkey sausage. Sometimes to make this very simple, I buy the hash brown shredded potatoes with onion and peppers. I have never used cabbage, but am sure it's good with that in it too. One of my favorite ways to eat sausage; great with a side salad or fresh green beans. TIP: Since pig stomach is not sold everywhere, you may need to pre-order your pig stomach with your butcher.
Provided by SReiff
Categories < 4 Hours
Time 3h15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Make a filling of sausage(s), diced potatoes, chopped onion, pepper and cabbage.
- Add seasonings and mix well.
- Wash stomach well. Drain and fill stomach with stuffing.
- Close opening of stomach securely by "sewing" together using toothpicks.
- Place stuffed stomach in a roasting pan with enough water in pan to cover bottom and bake at 350F for approximately 3 hours - stomach should be brown (like a done turkey!).
- Slice and serve.
Nutrition Facts : Calories 584, Fat 45.4, SaturatedFat 15.1, Cholesterol 122.8, Sodium 1381, Carbohydrate 14.9, Fiber 2, Sugar 1.4, Protein 27.5
PIG'S STOMACH (HOG MAW)
I know, I know, I know. You're spazzing right now. Pig's stomach??? But, hear me out. This is a wonderful PA Dutch dish. I don't eat the stomach itself, although many people do. However, it does give the most outstanding flavor as you cook it. This was one of my favorites growing up that my Grandma Mertz would make. My son...
Provided by Michelle Koletar/Mertz
Categories Pork
Time 2h45m
Number Of Ingredients 7
Steps:
- 1. Rinse the pig stomach & pat dry. (It's gross, I know, but the flavor is worth it!)
- 2. Toss all your chopped veggies (I do large chunks) in a mixing bowl & stir. Try to get as much casing off your smoked sausage as you can & then add that, crumbling it up as you're mixing. (You can use fresh ground sausage, if you prefer, but I love the smoked flavor!) Add the parsley & some fresh ground pepper. (I never salt this dish!)
- 3. Stuff the stomach with the mixture, as best you can, making sure not to overfill it, in a large baking dish or Dutch Oven. Add the rest of the sausage mixture all around the stomach, but not on top of it.
- 4. Add 1/2 cup of water (if I have left over beef or chicken broth, I use that instead of the water).
- 5. Bake @ 350 for 2 hours, covered, and then 30 minutes uncovered. I usually add about another 1/2 cup of water after an hour or so. When it's finished, I take a fork & then cut the stomach open to get all the stuffing. I discard the stomach, but a lot of people cut into it & eat. (NOT me!) Enjoy!
HOGSHASH/ DUTCH GOOSE/ PIG STOMACH
Simple but time consuming PA Dutch fare. I make this once a year (sometimes twice) for the men in my family. It's one of my dad's favorite meals. I know it sounds gross but it's really good I swear.
Provided by Bekah Balmer
Categories < 4 Hours
Time 3h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Peel and dice potatoes and onion. Slice sausage. Mix together in a large bowl.
- Rinse the pig stomachs and stuff with mixture.
- Once the stomach is stuffed sew up every opening securely.
- Place in roasting pan and cover with water. Cover roasting pan and bake in oven for 2 hours.
- Remove from roasting pan, cut open and serve.
Nutrition Facts : Calories 880.6, Fat 64.5, SaturatedFat 21.3, Cholesterol 138.8, Sodium 1895.9, Carbohydrate 41.8, Fiber 5.3, Sugar 4.7, Protein 32
ROASTED PIG STOMACH
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.
Provided by luvinlif2k
Categories One Dish Meal
Time 5h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- If not already done, remove inner lining from stomach and discard. (I buy my stomachs ready-to-use from the butcher or meat counter.).
- Rinse stomach well and place in bowl.
- Cover with 1 quart of water and 2 teaspoons salt.
- Let soak for 2 hours.
- Mix all remaining ingredients well.
- Drain and rinse stomach well.
- Fill stomach with stuffing.
- Sew openings and holes securely with cotton thread.
- Place stomach in roasting pan with water to cover the bottom of the pan.
- Bake at 350F for approximately 3 hours adding water as necessary to keep the bottom of the pan covered.
- Slice and serve with gravy made from pan drippings.
Nutrition Facts : Calories 557.5, Fat 45.3, SaturatedFat 15, Cholesterol 122.8, Sodium 3418.8, Carbohydrate 8.9, Fiber 1.4, Sugar 1.5, Protein 26.9
BEEF AND CABBAGE STUFFED PIG STOMACH
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Gertie Hammer. Trust me when I say that there is no chance at all that I will ever cook this but I think it was an interesting glimpse into a different era.
Provided by Sarah_Jayne
Categories Pork
Time 2h35m
Yield 1 stomach
Number Of Ingredients 7
Steps:
- Mix all ingredients except the stomach.
- Fill stomach with mixture.
- Bake for 2 to 2 1/2 hours at 350 degrees.
Nutrition Facts : Calories 4154.3, Fat 313.1, SaturatedFat 108.5, Cholesterol 830.6, Sodium 8629.2, Carbohydrate 110.3, Fiber 14.6, Sugar 15.2, Protein 214.3
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