Pig Stomach


Makes 8 servings

Pig Stomach
  • 1 pig stomach, cleaned
  • 1 lb smoked sausage, cut into ½ inch slices
  • 1 lb fresh sausage, cut into ¾ inch slices
  • 1½ lb chestnuts, shelled and peeled (see notes)
  • 2 lb Yukon gold potatoes, cut into ½ inch dice
  • 2 medium (8oz) onions, chopped
  • ¼ cup chopped parsley
  • 8oz coarsely chopped cabbage
  • 1 Tablespoon dried coriander
  • salt and pepper to taste
  • 2 15oz cans low sodium chicken broth

Special equipment

very large mixing bowl
skewers and cooking twine


Preheat the oven to 350°.

In your ample mixing bowl, turn together the sausages, chestnuts, potatoes, onion, parsley, and cabbage. Season with coriander, salt and pepper, stirring to distribute evenly. Stir in half a can of the broth.

Start filling the stomach from the end with the large opening. No need to sew off the small opening at the far end; the piece of your mix are too large to slip through. While the pig stomach, like yours, will stretch greatly and perhaps fit most of the filling, you don’t want to pack it that tightly as it won’t cook through. You want the filling to be a little loose.

Seal the hole on the large end with skewers and seal shut with cooking twine. The seal need not be tight.

Place the rest of the filling at the base of your roasting pan, and pour the rest of the first can of broth over the filling. Place the stomach on top, and roast for 2 hours. Stir the filling every half hour so the cabbage does not burn, and add broth as needed so it doesnt get too dry. Turn the stomach over about half way through so that the outside roasts evenly.


A Pennsylvania Dutch New Year’s tradition, some locales call Hog Maw. Why pork on New Year’s and not chicken? Because a pig roots forward where the chicken scratches back.

See our recipe for Roast Chestnuts for the easy way to shell and peel chestnuts.