Mix onion, potatoes, parsley, pepper and salt.
Cut into pieces the smoked sausage and pork.
Stuff pig stomach with ingredients and close by needle and thread.
Place filled stomach in roasting pan; add water in bottom.
Bake at 350\u00b0
for ??? hours until tender.
Remove from roaster and add browned butter.
Serve with broth.
Mix onion, celery, potatoes, parsley, pepper, salt and cut smoked sausage.
Stuff pig stomach with mixture and close with cooking clips.
Place stuffed stomach in a roasting pan with 1/2 cup water and bake, covered, at 350\u00b0
for 2 hours.
Uncover and bake another hour or until skin is brown and tender.
Soak pig stomach in salt water overnight and clean the stomach inside and out.
Mix other ingredients and stuff the stomach.
Bake at about 350\u00b0 until it is nice and brown.
If you stick it once in a while, it will not break and the fat will run out.
Mix all together and stuff into cleaned pig stomach.
Sew hole closed.
Put into roast pan and bake at 350\u00b0 for 3 1/4 to 4 hours. Remove lid the last 1/2 hour to brown skin.
Dice the raw potatoes into 1/2-inch cubes.
Mix sausage, salt, potatoes and onion.
Stuff pig stomach.
Sew up the opening. Place in a roast pan with 1/4 cup of water.
Cover.
Bake 3 hours at 300\u00b0 (uncover for 1 hour).
I use 1 1/2 pounds spareribs.
rice, egg, parsley, onions, salt, pepper, 1 teaspoon of Worcestershire Sauce
one, remove inner lining from stomach and discard. (I buy my
Dice enough raw potatoes so that when mixed with sausage and onion they will fill the stomach firmly.
Salt and pepper filling to taste.
Fill the stomach and sew all openings shut.
Bake, covered, at 350\u00b0 for about 3 1/2 hours.
If cooked faster, the stomach might burst.
About half an hour before serving, remove cover and any grease, and brown both sides.
Slice to serve.
Mix all ingredients except the stomach.
Fill stomach with mixture.
Bake for 2 to 2 1/2 hours at 350 degrees.
Mix last six ingredients together and stuff in stomach.
Put in roaster with an inch or two of water.
Bake at 350\u00b0 for 1 1/2 hours.
For the soup: In a medium nonstick skillet,
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
Make a filling of sausage(s), diced potatoes, chopped onion, pepper and cabbage.
Add seasonings and mix well.
Wash stomach well. Drain and fill stomach with stuffing.
Close opening of stomach securely by \"sewing\" together using toothpicks.
Place stuffed stomach in a roasting pan with enough water in pan to cover bottom and bake at 350F for approximately 3 hours - stomach should be brown (like a done turkey!).
Slice and serve.
Remove the inner lining of the stomach and discard.
Wash stomach well and then soak in salt water several hours.
Drain and fill stomach with filling.
Sew securely.
Soak pig stomach in salt
water
2 hours.
Mix sausage, potatoes, onions, salt and pepper.
Stuff
in
pig stomach and sew shut the opening
with needle and thread.
Bake covered at 250\u00b0 for 5 hours.
The first hour I bake at 350\u00b0, then turn to 250\u00b0 the remaining 4 hours.
The
stomach must be poked with a fork every 30 minutes.
Mix and put into a cleaned pig stomach.
Close with needle and thread.
Place in baking pan. Add 1 or 2 quarts of water.
Bake at 350 for 3 hours. Less meat and potatoes could be use, and your favorite bread filling added to one end of maw.
he vegetables.
Add the Recipe #476612, a cup at a
ork tender. Add salt and pepper to taste. Add Hot Hungarian
Add pig's feet, salt, ginger, and pepper to boiling water. Cover and simmer for 1 1/2 hours.
In another pot boil squash until tender.
Remove, drain and mash squash.
Add squash, tomatoes, and lima beans to soup mixture.
Bring to a boil.
Reduce heat.
Cover and simmer for approximately 15 minutes.
Serves 3 to 5. Big Mama's best and healthy soup.