|by Karen Cross McKeown|
Whether it's chops, roasts, hams, bacon, or sausages, it's all pork, and this book celebrates the versatile pig with dozens of delicious recipes.
1 - 10 of 14 for hog maws
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Combine all ingredients well. Stuff the stomach with mixture. Sew up the opening. Bake at 350 degrees in baking pan with water in bottom to keep from ...
Mix cornbread dressing with sliced sausage, onion and salt. Stuff hog maw, bake for 30 minutes at 350 degrees.
Mix potatoes, sausage ... and stuff in hog maw. Sew shut ... hog maw and pour off grease. Add water to browned pan and make gravy. Serve with cole slaw.
Mix cornbread dressing with sliced sausage, onion and salt. Stuff hot maws. Bake for 30 minutes at 350 degrees.
Peel and dice ... Stuff all into hog maw skin. Bake in ... for 3 1/2 hours. You may wish to uncover for the last 1/2 hour if the hog maw is not yet brown.
Mix all together and stuff in pigs belly. Bake at 300 degrees for 4 hours with cover on. Remove cover. Turn up heat and brown.
Wash and set aside. Fill pig stomach with above mixture. Sew up openings. Bake in 350 degree oven until golden brown, about 2 hours.
Put the diced potatoes in a large bowl. Crumble the loose sausage through the potatoes. Add the rest of the spices and flour; toss to coat the ...
Peel potatoes and dice. Measure in bowl the same amount of potatoes and sausage. Add other ingredients and mix thoroughly. No salt or pepper. Fill ...
Soak hog maw in water (warm) ... maw. Sew if necessary; remove excess fat. Stuff with potato meat mixture and close. Slow cook for 3 hours or bake slowly.
Result Page: 1
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