Stuffed Pork Hog Maw (Stomach/Shodin/Chaudin)

2004-05-31
  • Yield : 10
  • Servings : 10
  • Prep Time : 30m
  • Cook Time : 3:0 h
  • Ready In : 3:30 h
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Hog maw or shodin is a pig’s stomach commonly stuffed with a sausage mixture, simmered until done, then baked until brown. It’s usually available only by special order and should be stored in the refrigerator for no more than 2 days. Before using, the stomach should be cleaned of all membrane, rinsed thoroughly, then patted dry. Cajun’s typically refer to the stuffed stomach as stuffed shodin pronounced “show dan”.

Ingredients

  • 1 1 /2 lb sausage (fresh or smoked)
  • 1/4 head cabbage (optional)
  • 5 medium potatoes, sliced
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • Sprinkling of parsley flakes

Directions

Step 1

There are two cooking methods.

Step 2

Cooking Method One:

Step 3

Peel and dice potatoes. Chop onion and pepper, sausage and cabbage. Mix all ingredients in large bowl. Stuff all into hog maw skin.

Step 4

Bake in covered pan at 350 degrees for 3 1/2 hours. For a browner result, uncover for the last half hour.

Step 5

Cooking Method Two:

Step 6

Mix potatoes, sausage meat, salt, pepper, onion and parsley together and stuff in hog maw. Sew shut and place in roasting pan. Add 2 cups water.

Step 7

Bake at 400 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for 3 more hours.

Step 8

Remove hog maw and pour off grease. Add water to browned pan and make gravy. Serve with rice and cole slaw.

Recipe Type:

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Kaplan, Louisiana Louisiana
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