Pennsylvania Dutch Hog Maw Recipe

Pennsylvania Dutch hog maw is a savory baked dish of cleaned pig stomach stuffed with potatoes, pork sausage, onion, and often cabbage. The filling cooks inside the stomach until tender and sliceable, making a hearty centerpiece that reflects a Pennsylvania German regional tradition with plenty of household variations.

Ingredients

1 cleaned hog stomach, about 2 to 2½ lb (900 g to 1.1 kg); ask a butcher for one prepared for cooking
3 lb russet or Yukon Gold potatoes (1.36 kg), peeled and cut into ½-inch (1.25 cm) cubes
1½ lb fresh pork sausage (680 g), mild or sage-seasoned, casings removed if needed
1 small onion, about 5 oz (150 g), finely chopped
2 celery stalks, about 3 oz (85 g), finely chopped
8 oz green cabbage (225 g), cored and cut into small pieces; optional but traditional in many versions
1 tsp fine salt (6 g), plus more only if needed after tasting the cooked filling
½ tsp black pepper (1 g)
1 tsp dried rubbed sage (1 g)
½ tsp dried thyme (0.5 g)
½ cup low-sodium chicken broth (120 ml), for the filling
1 cup low-sodium chicken broth (240 ml), for the roasting pan

Instructions

Heat the oven and prepare the stomach. Set a rack in the middle of the oven and heat it to 325°F (163°C). Use a cleaned hog stomach from a butcher or specialty meat counter, and keep it refrigerated until you are ready to fill it. Handle it as you would raw pork: wash your hands and any utensils or surfaces that touch it. Pat the outside dry with paper towels rather than rinsing it in the sink, which can spread raw-meat splashes. Check for any holes or weak spots; a small hole can be stitched closed with kitchen twine.
Mix the filling. Put the potatoes, raw sausage, onion, celery, and cabbage, if using, in a large bowl. Add the salt, pepper, sage, thyme, and ½ cup (120 ml) broth. Mix with clean hands or a sturdy spoon until the sausage is distributed among the vegetables. The mixture should be moist but not soupy. If the potatoes have released a lot of moisture, do not add extra broth; if the mixture seems very dry, add broth 1 tablespoon (15 ml) at a time.
Fill without packing tightly. Lay the stomach on a clean work surface with the opening accessible. Spoon in the filling, leaving about 2 inches (5 cm) of space at the opening and enough room for the potatoes to shift as they cook. Do not compress the mixture into a solid mass, because tightly packed filling heats slowly and can split the casing. Fold the opening over and sew it closed with kitchen twine, or secure it with several close-set skewers. Place the stuffed stomach seam-side up in a roasting pan or large covered baking dish.
Add broth and cover. Pour 1 cup (240 ml) broth into the bottom of the pan, not directly over the stomach. Cover the pan tightly with a lid or foil. The broth creates a moist cooking environment and helps prevent the exterior from drying before the potato filling is tender. If using foil, crimp it firmly around the rim so steam stays in the dish.
Bake until tender and safely cooked. Bake covered for 2 hours 30 minutes. Carefully remove the cover, watching for hot steam, and continue baking for about 45 minutes, until the outside is browned and the stomach is tender when pierced with a skewer. Check the center of the sausage-and-potato filling with a food thermometer, inserting it through the opening or a small slit without touching the pan. The USDA FSIS safe minimum for ground pork sausage is 160°F (71°C); if the center has not reached it, cover the pan again and continue baking, checking every 10 to 15 minutes. Oven times can vary with the stomach’s size and how cold the filling was when it went into the oven.
Rest, then slice. Transfer the pan from the oven and let the hog maw rest for 15 minutes. This gives the hot filling time to settle so it is easier to cut clean slices. Remove the twine or skewers, then use a sharp serrated knife to cut crosswise into slices about ¾ inch (2 cm) thick. Spoon a little of the pan broth over the slices if you like, and serve hot.

Tips

Ask for a properly cleaned stomach. Hog maw is not usually stocked in every supermarket, but a butcher who handles whole-animal cuts may be able to order one. Confirm that it is cleaned and ready to cook; if it is sold uncleaned, ask the supplier for safe, specific cleaning directions rather than guessing. Keep it cold during transport and preparation.
Keep the filling loose and evenly cut. Small, similar-sized potato pieces cook more evenly than large chunks. Fill the stomach gently and leave a little expansion room. Overfilling or tightly packing it can cause a seam to open and may leave the center undercooked while the outside is already browned.
Adjust the sausage thoughtfully. Mild fresh pork sausage gives the potatoes a savory, peppery flavor without overpowering them. If you use a strongly seasoned sausage, reduce the added salt and sage. Ground pork can replace the sausage, but it will be less seasoned; add about 1 teaspoon (2 g) additional dried sage and taste the cooked filling before adding salt at the table.
Do not rely on color or the clock alone. A browned exterior does not prove that the center is cooked. Check the thickest part of the filling with a thermometer, and give a large hog maw extra oven time if needed. If the outside is browning too quickly, cover it again while the center finishes.

Serving Suggestions

Serve hog maw hot as the main dish, with the sliced pieces arranged on a warm platter and some of the pan broth spooned over them. Its potatoes and sausage make it substantial, so a simple vegetable or salad is usually enough alongside it. Steamed green beans, buttered carrots, braised greens, or a crisp cabbage slaw add freshness without competing with the savory filling.

For a traditional, homestyle table, offer applesauce or a tart apple relish, which gives each bite a bright contrast. Mustard is another easy condiment, especially with a sausage-heavy filling. If you are serving a larger meal, put out rye or country bread to catch the juices. The slices can be served as soon as they have rested, or kept warm briefly in a covered dish with a splash of broth; avoid holding them at room temperature for an extended time.

Variations

There is no single filling used in every Pennsylvania Dutch household. Some cooks add cabbage, while others keep the mixture to potatoes, onion, and sausage. For a more vegetable-forward version, increase the cabbage to 12 oz (340 g) and reduce the potatoes to 2½ lb (1.13 kg). Cut the cabbage small so it softens at the same pace as the potatoes. Celery is included here for flavor, but it can be left out if you prefer a simpler filling.

Use sweet or hot fresh pork sausage according to your preference, keeping the total amount the same. A little diced smoked ham can replace up to 4 oz (115 g) of the sausage, though it makes the filling saltier and smokier; reduce the added salt and check the center temperature as directed. For a different herb profile, replace the thyme with marjoram or add a small pinch of crushed red pepper. These changes adjust the seasoning without changing the basic method.

If hog stomach is unavailable, you can bake the same filling in a covered casserole dish, but it will no longer be hog maw: the stomach casing contributes a distinctive tender exterior and holds the filling together for slicing. In a casserole, use a dish large enough to spread the mixture in an even layer, cover it for most of the baking, and check the sausage mixture for 160°F (71°C). A casserole is a practical substitute, but expect a looser, more familiar potato-and-sausage bake rather than neat stuffed slices.

Storage and Reheating

Refrigerate cooked hog maw within 2 hours of serving. Store slices or the remaining unsliced portion in a shallow, airtight container with a little pan broth to reduce drying. It keeps for 3 to 4 days in the refrigerator. For longer storage, freeze well-wrapped portions for up to 2 to 3 months for best quality; thaw them in the refrigerator before reheating.

Reheat slices covered in a 325°F (163°C) oven with a splash of broth until hot throughout, or microwave individual portions in a covered microwave-safe dish, turning or rearranging them partway through. Check the center with a food thermometer: USDA FSIS guidance is to reheat leftovers to 165°F (74°C). Do not leave cooked portions at room temperature for more than 2 hours, and discard leftovers that have been held longer than that.

Frequently Asked Questions

What is hog maw?

Hog maw is the cleaned stomach of a pig, also called pig stomach, stuffed with a seasoned mixture and baked. In this Pennsylvania Dutch-style version, the filling is made with potatoes, pork sausage, onion, celery, and optional cabbage. The casing cooks until tender and keeps the filling together for slicing.

Where can I buy a hog stomach?

Ask an independent butcher, a pork processor, or a market that sells specialty cuts. It may need to be ordered in advance. Be clear that you need a cleaned stomach ready for stuffing, and ask how it should be stored and handled. If you cannot find one, use the casserole variation, understanding that it will have a different texture and presentation.

Can I make hog maw ahead of time?

You can chop the vegetables and measure the seasonings a day ahead, storing them covered in the refrigerator. For best food safety and potato texture, mix the raw filling and stuff the stomach shortly before baking rather than leaving a raw stuffed stomach waiting for hours. You can also bake the dish fully ahead, refrigerate it promptly, and reheat portions to 165°F (74°C) before serving.

How do I know when the potatoes are tender?

Test a potato piece through the opening or a small cut with a skewer; it should be easy to pierce without feeling firm in the middle. Also check the center of the sausage filling with a food thermometer and make sure it reaches 160°F (71°C). If the potatoes need more time, the thermometer reading is below target, or both, return the dish to the oven and check again after 10 to 15 minutes.

Why did my hog maw split while baking?

A casing can split if it has a weak spot, is overfilled, or is packed so tightly that the filling has no room to expand. Check the stomach before stuffing, close any small holes with kitchen twine, leave expansion space near the opening, and avoid compressing the filling. A split does not automatically mean the dish is ruined; continue cooking it in the pan until the filling reaches its safe temperature, then serve it with a spoon rather than trying to slice it neatly.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).