|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
Clean chitterlings and maws thoroughly, turning each ... salt, pepper, and hog maws in large ... water is absorbed, stirring occasionally. Serve over rice.
Thaw chitterlings in ... process with the maws. Place cleaned ... salt. Simmer for 4 to 6 hours. Remove and discard the celery, potato, and peppercorns.
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.
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. ...
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