|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.
11 - 14 of 14 for hog maws
Unthaw chitterling and hog maws; remove all ... pepper and garlic salt. Let ingredients come to a boil, then cut to low to simmer and cook until well done.
Thaw chitterlings in ... process with the maws. Place cleaned ... salt. Simmer for 4 to 6 hours. Remove and discard the celery, potato, and peppercorns.
Fry sausage; drain. Mix all ingredients - fill stomach. Sew shut opening at top in pan. Add water to pan. Bake slow (275-300 degrees) for 3-4 hours. ...
Clean chitterlings and maws thoroughly, turning each ... salt, pepper, and hog maws in large ... water is absorbed, stirring occasionally. Serve over rice.
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