Ken'S Pig Stomach - cooking recipe

Ingredients

1/2 head cabbage
6 medium potatoes
2 lb. bulk sausage
1 medium onion
1 large hog maw

Preparation

Boil cabbage until tender.
Peel potatoes; cut into bite size chunks and boil
until soft.
Brown onion and sausage; save drippings.
Pour over potatoes and cabbage.
Mix well.
Season to taste.
Stuff hog maw with mixture.
Sew opening of hog maw with trussing string.
Bake at 350\u00b0 for 1 hour or until hog maw is crispy brown.