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Stuffed hog maws sliced on a white plate
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Hog Maws

Hog Maw may not make it on the top 10 gourmet foods list, but it is definitely a soul food specialty. And when cooked properly, this fat-free deliciousness is a real treat. If you like chitterlings, then you'll love hog maw.
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings 6
Calories 732kcal
Author Imma


  • 2 small pig stomachs well cleaned (all fat removed)
  • 2 pounds pork sausage
  • 1 pound sweet Italian sausage
  • 1 pound smoked sausage cut into ½-inch slices
  • 2 pounds potatoes washed, peeled, and cut into ½-inch
  • 1 medium onion chopped
  • 1 stalk celery chopped
  • ¼ cup fresh parsley chopped
  • Salt and pepper to taste


  • Wash the stomachs in cold water until completely clean.
  • Preheat the oven to 350℉/177℃.
  • Wash and dice the potatoes, onion, celery, and smoked sausage.
  • Combine the sausages, cubed potatoes, chopped onions, celery, and parsley. Season with salt and pepper to taste. Then add the sliced smoked sausages and mix thoroughly.
  • Use a toothpick or cooking twine to close the one open end of the pigs' stomachs, leaving a large opening for stuffing. Sew up any tears.
  • Stuff sausage mixture into the stomachs, pressing well with each addition; the stomach will stretch as you fill it up. Once stuffed, close the other end of the stomach using the same process. (Pig stomach might be longer than needed, feel free to cut it off where needed.)
  • Place both stuffed stomachs in a roasting pan. Pour a little water into the pan. Cover with foil and bake for 2½-3 hours, basting about every 20 minutes with water or pan juices. Occasionally check to make sure there's still some liquid in the pan. If not, add some.
  • Remove the foil during the final 30 minutes, and continue to cook until the stomachs are golden brown.
  • Remove stuffed stomachs from the roasting pan, take off the toothpick or twine, and place hog maws on a serving plate. Slice them into 1-inch thick slices or scoop the filling out.


  • You can parboil the clean hog maws for 5-10 minutes, let them cool, then store them in a freezer bag and freeze them for one or two months. Simply thaw them overnight in the fridge and proceed with the recipe.
  • Honestly, the most common way to prepare hog maws in soul food is to add them to chitlins. If you'd like to add them to your favorite chitlin recipe, cut them up into bite-sized pieces instead of leaving them whole.
  • You can freeze leftover hog maws for three months or keep them in the fridge for a couple of days.
  • Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.


Serving: 380g | Calories: 732kcal | Carbohydrates: 35g | Protein: 52g | Fat: 37g | Cholesterol: 398mg | Sodium: 976mg | Fiber: 5g | Sugar: 4g