Stuffed Pork Hog Maw (Stomach/Shodin/Chaudin)

10 servings Prep: 30 m Cook: 3 h 30 m Total: 4 h Advanced
5.0/5 (1)
Hog maw or shodin is a pig’s stomach commonly stuffed with a sausage mixture of potatoes, onion, bell pepper, and cabbage, 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. Cajuns typically refer to the stuffed stomach as stuffed shodin, pronounced ‘show dan’.

Ingredients

10 servings
  • 1 hog maw (pig stomach), cleaned and rinsed
  • 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
  • Salt and pepper to taste
  • 2 cups water (for Method Two)

Step-by-Step Instructions

  1. There are two cooking methods.
  2. Cooking Method One:
  3. Peel and dice potatoes. Chop onion, green pepper, sausage, and cabbage. Mix all ingredients in large bowl with salt and pepper to taste. Stuff all into cleaned hog maw skin.
  4. Bake in covered pan at 350°F for 3 1/2 hours. For a browner result, uncover for the last half hour.
  5. Cooking Method Two:
  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.
  7. Bake at 400°F for 30 minutes, then turn the heat down to 300°F and bake for 3 more hours.
  8. Remove hog maw and pour off grease. Add water to browned pan drippings and make gravy. Serve with rice and coleslaw.

Common Problems and Solutions

Q: How do I properly clean a hog maw before stuffing?

A: The hog maw should be thoroughly cleaned of all membrane, rinsed multiple times under cold running water until the water runs clear, then patted completely dry. This is essential for food safety and texture.

Q: Can I prepare shodin ahead of time?

A: Yes, you can stuff the hog maw up to 1 day ahead and keep it refrigerated, but the cleaned stomach itself should be used within 2 days of purchase. Cook it the same day for best results.

Q: How do I know when the shodin is fully cooked?

A: The hog maw should be tender when pierced with a fork, and the internal temperature of the stuffing should reach 165°F. The exterior should be golden brown if uncovered during the final cooking stage.

Tips and Techniques

If you have trouble finding hog maw, ask your local Cajun butcher or meat market—they can usually special order it for you. The stomach will shrink during cooking, so don’t overstuff it; leave a little room for expansion. Sewing it shut with kitchen twine ensures the stuffing stays inside during the long cooking process.

Ingredient Substitutions

  • fresh sausage: ground pork seasoned with Cajun spices
  • hog maw: large bell peppers or cabbage leaves

Equipment Needed

  • Large roasting pan with lid (or aluminum foil to cover)
  • Kitchen twine and needle (for sewing the hog maw shut in Method Two)
  • Meat thermometer (to verify internal temperature reaches 165°F)

Historical Context

Shodin (or chaudin) reflects the Cajun tradition of boucherie, where nothing from the hog went to waste. This dish has been passed down through generations and is still served at special occasions and family gatherings throughout Acadiana.