STUFFED PIG'S STOMACH (HOG MAW)

SERVES 6-8

Don't freak! This is so good. Ever since I can remember, it was my birthday dinner. However, since I moved to North Carolina, we can only get the stomachs in bulk and salted, which is very inferior to what we could get in Pennsylvania, so I haven't had it for years. I'm still working on this problem. But, for those of you who are skeptical, please realize that the stomach you use is the lining and, if cleaned well, contains no fat. It is just muscle and some very thin meat at certain areas. It's a little like a sausage casing with some meat on it. And the meat is so darn tasty and parts of it are chewy (I love chewy). The good news is that I have served it to people who refuse to eat the stomach but enjoy the stuffing very much. Hey...that leaves more of the stomach for me. I'm not complaining

INGREDIENTS

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 (or to taste)

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 paste (slurry)

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

Notes: Sausages in various regions of the world are seasoned different. You will have to use your own tastes when purchasing.

Variations: Many years ago, an Italian friend of mine was visiting on my birthday and had this dish. He suggested that it might be good using Italian sausage and adding tomatoes, garlic and oregano. Well, I finally tried it, and it is very good. Try it....Stuffed Pig's Stomach, Italian-Style?.

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