Stuffed Pork Hog Maw (Stomach/Shodin/Chaudin)2004-05-31
- Course: Main Dishes
- 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”.
- 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
There are two cooking methods.
Cooking Method One:
Peel and dice potatoes. Chop onion and pepper, sausage and cabbage. Mix all ingredients in large bowl. Stuff all into hog maw skin.
Bake in covered pan at 350 degrees for 3 1/2 hours. For a browner result, uncover for the last half hour.
Cooking Method Two:
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.
Bake at 400 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for 3 more hours.
Remove hog maw and pour off grease. Add water to browned pan and make gravy. Serve with rice and cole slaw.