Stuffed Pork Hog Maw (Stomach/Shodin/Chaudin)
2004-05-31- Course: Main Dishes
- Yield : 10
- Servings : 10
- Prep Time : 30m
- Cook Time : 3:0 h
- Ready In : 3:30 h
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Hog maw or shodin is a pig’s stomach commonly stuffed with a sausage mixture, simmered until done, then baked until brown. It’s usually available only by special order and should be stored in the refrigerator for no more than 2 days. Before using, the stomach should be cleaned of all membrane, rinsed thoroughly, then patted dry. Cajun’s typically refer to the stuffed stomach as stuffed shodin pronounced “show dan”.
Ingredients
- 1 1 /2 lb sausage (fresh or smoked)
- 1/4 head cabbage (optional)
- 5 medium potatoes, sliced
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- Sprinkling of parsley flakes
Directions
Step 1
There are two cooking methods.
Step 2
Cooking Method One:
Step 3
Peel and dice potatoes. Chop onion and pepper, sausage and cabbage. Mix all ingredients in large bowl. Stuff all into hog maw skin.
Step 4
Bake in covered pan at 350 degrees for 3 1/2 hours. For a browner result, uncover for the last half hour.
Step 5
Cooking Method Two:
Step 6
Mix potatoes, sausage meat, salt, pepper, onion and parsley together and stuff in hog maw. Sew shut and place in roasting pan. Add 2 cups water.
Step 7
Bake at 400 degrees for 30 minutes, then turn the heat down to 300 degrees and bake for 3 more hours.
Step 8
Remove hog maw and pour off grease. Add water to browned pan and make gravy. Serve with rice and cole slaw.
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