Sausage Stuffed Pork Maws

WTF is a “Maw?”  I was pretty skeptical since I honestly couldn’t tell what this thing looked like in the packaging, but I’m all about weird meats and meat parts, so of course I bought it.

So, um, yeah.  It’s a stomach.  Soooooo…pork haggis?  Can you do that without getting lynched by an angry mob of Scotsmen?

I unwrapped this thing and kinda stared at it a while.  It looks a lot like tripe but doesn’t smell nearly as bad, which is a plus for sure…but does look suspiciously like a meat blanket the crazy dude from Silence of the Lambs or Lady Gaga would wear.  But apparently the Dutch love this stuff—Dutch Goose, anyone?  And stuffing a pork stomach with more pork…cannibalism?  Maybe a little?  God, I’m asking a lot of questions.

Whatever, this was one of the best ideas I’ve had all year.  It’s so simple it hurts…just wrap the stomach around a mound of sausage and roast.  The stomach comes out like a nicely crisped and browned pork skin and seals the moisture in the sausage like a casingLike a sausage-sausage.  Coined a new term right there, did you see that?!

INGREDIENTS

1 Pork Stomach

1 lb Ground Sausage (I used Andouille)

1 small Granny Smith Apple, diced

1 medium Carrot, grated

½ small Onion, diced

Salt and Pepper to taste

1 T Apple Cider Vinegar

INSTRUCTIONS

Brown the sausage and set aside.  Saute the onion until translucent in the sausage drippings and add to the ground sausage.  Toss in the apple, carrot, vinegar, and salt and pepper.

Rinse the stomach and pat dry.  Stretch it out on a baking pan and spread the sausage mixture on top.  Fold the stomach over, like a calzone, and secure with toothpicks.

Roast the stuffed stomach at 350 degrees, covered, for 90 minutes.  Uncover, baste with drippings, and roast for another 30 minutes.

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6 responses to “Sausage Stuffed Pork Maws

  1. Hi, I was wondering whether you bought the stomach at a local store or online? Feel free to share any resources… I live in Michigan and the only organ I see is chicken liver..

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