Entree: United States – Pennsylvania Dutch Country – Stuffed Pig Stomach (Roasted pig stomach filled with a savory pork, sausage, potato, and breadcrumb stuffing traditional to Pennsylvania Dutch kitchens)

Serving Size: 6

Approximate Time

Prep 1 hr 30 min

Cook 2 hrs 30 min

Total 4 hrs

Ingredients

- 1 pig stomach, cleaned, approx. 3 lb (1.36 kg)
- 1 lb (454 g) ground pork
- 1 lb (454 g) pork sausage links, casings removed (about 4 links)
- 1 lb (454 g) russet potatoes, peeled and diced
- 1 large onion, diced, approx. 8 oz (225 g)
- 2 stalks celery, diced, approx. 4 oz (115 g)
- 2 cups (160 g) fresh breadcrumbs
- 2 large eggs
- 3 tbsp (42 g) butter
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 ml) chicken broth
- 2 tsp (10 g) salt, divided
- 1 tsp (2 g) black pepper
- 1 tsp (1 g) dried marjoram
- 1 tsp (1 g) dried savory or sage
- 1/4 tsp (0.5 g) ground nutmeg
- 1/4 cup (60 ml) milk
- 2 tbsp (30 ml) apple cider vinegar or white vinegar (optional, for flavor balance)
- Fresh parsley, chopped, 2 tbsp (8 g)

Instructions

1. Rinse the pig stomach thoroughly under cold running water, turn inside out and scrub to remove fat and membrane. Place in a large pot, cover with water, bring to a simmer and cook 20 minutes to further clean; drain and rinse again. Pat dry and set aside.
2. Boil the diced potatoes in salted water until fork-tender, drain and mash coarsely; set aside to cool slightly.
3. In a large skillet over medium heat, melt 1 tbsp (14 g) butter with 1 tbsp (15 ml) oil. Add diced onion and celery; sauté until soft and translucent, about 6–8 minutes. Add removed sausage meat and brown, breaking into pieces. Add ground pork and cook until no pink remains; drain excess fat if necessary.
4. In a large bowl combine the cooked pork mixture, mashed potatoes, breadcrumbs, eggs, remaining 2 tbsp (28 g) butter (melted), milk, 1 1/2 tsp (7.5 g) salt, black pepper, marjoram, savory, nutmeg, vinegar if using, and chopped parsley. Mix until evenly combined; adjust seasoning to taste.
5. Spoon the stuffing into the cleaned stomach, leaving about 2–3 inches (5–7 cm) free at the open end to allow expansion. Do not overpack; the mixture should be moist but not tightly compressed. Fold or sew the opening closed securely with kitchen twine or large skewers.
6. Place the stuffed stomach seam-side down in a roasting pan. Pour chicken broth into the pan to come about 1/2 inch (12 mm) up the sides to keep the stomach moist while baking. Cover tightly with foil.
7. Roast in a preheated 350°F (175°C) oven for 2 to 2 1/2 hours, turning once halfway through, until the stomach and stuffing are fully cooked and internal temperature of the stuffing reaches 165°F (74°C).
8. Remove from oven, let rest for 15–20 minutes before slicing. Slice into 1/2–3/4 inch (1.5–2 cm) thick rounds and serve with pan juices spooned over or with mustard and sauerkraut as commonly served in Pennsylvania Dutch tradition.