Jann from PA
There are other versions of this recipe as PA Dutch cooks liked to add things, like onion (which would be OK to me), cabbage (not sure if that would work for me or not), and bread stuffing (don't like this filler as it just takes away from the sausage). My mother's family made the hog maw (pig stomach) in a covered cooker in a lot of water. The skin is easier to chew that way (for the old folks). But, we always made it roasted, as we loved the chewy skin which was a specially good delicacy!
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