Stuffing a pig stomach with a sausage-potato-onion mix is a blend of the innovation and conviction against wastefulness that characterizes the Amish.

The texture of the browned, cheesy skin against the moist richness of sausage and cubed potatoes has made this combination survive the demise of family. Today, you may be able to find a pig stomach in the freezer of a pork butcher.

1 lg. well-cleaned pig stomach
1 1/2 lbs. bulk sausage meat
6 med. potatoes, peeled and diced
1 sm. onion, chopped
1 rib of celery, chopped fine
1/4 c. fresh chopped parsley
1/2 tsp. Louisiana Hot Sauce

Saute the potatoes, onions, and celery until the potatoes are tender. Separate the sausage meat into small pieces and add to the vegetables. Cook only until the sausage loses its reddish color. Drain off the excess liquid. Add and mix the parsley and hot sauce.

Stuff the mixture loosely into the stomach and close all openings with skewers laced with string. Place in a roast pan with 1/2 cup water. Cover this roast pan and bake in a preheated oven at 350 degrees for 2 to 2 1/2 hours. After the first hour, prick the stomach with a sharp fork to relieve the pressures. Because the stomach shrinks considerable, you must not overstuff the stomach, to prevent it bursting. Makes 4 servings.