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.
Mix all ingredients except the stomach.
Fill stomach with mixture.
Bake for 2 to 2 1/2 hours at 350 degrees.
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.
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.
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.
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.
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.
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 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.
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.
Soak pig's stomach in salt water for one hour.
Rinse.
Mix together remaining ingredients.
Stuff the mixture into the pig's stomach tightly.
Close stomach with skewers.
Bake in roast pan with 3 cups water at 375\u00b0 for about 4 hours.
Slice thickly and serve.
lls help in lowering the pig and removing it.
Once
Clean the pig and remove the eye balls.<
br>JELLIED PIG'S FEET with CHICKEN:
Follow the recipe above
ilk, or prepare your own recipe for vanilla pudding.
If
nd store.
For the pig ears:
Flash fry the
or the chili rub and pig tails:
Combine the paprika