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Categories:Viewed: 64 - Published at: 6 years ago
Ingredients
- 2 whole Pigs Stomach (cleaned Of Inside Lining)
- 5 pounds Potatoes
- 1 whole Large Onion
- 2 pounds Smoked Sausage Links
- 2 pounds Fresh Sausage, Loose/bulk-not In A Casing
- 1 pound Italian Sausage, Loose/bulk, Not In A Casing
- Salt And Pepper As Desired
Method
- Rinse the pig stomachs and set aside.
- Wash and dice the potatoes into bite size pieces.
- Dice the onion.
- Toss the potatoes and the onion in a large bowl, salt and pepper well, and set aside.
- Slice the smoked sausage links into rounds no more than a half inch thick, then half and quarter the rounds, toss them in a bowl.
- Add the fresh sausage and Italian sausage.
- With clean hands blend the sausages together.
- Now, with your hands start mixing together the potatoes and sausage mixtures.
- Once you have it all blended well, start stuffing the stomachs with the mixture.
- Using a needle and thread, stitch the openings of the stomach closed.
- Place both the stomachs in a roasting pan, add a little water to the bottom of the pan, cover with foil and bake at 350 F for approximately 4-5 hours.
- Occasionaly check to make sure the pan still has some liquid in the bottom.
- If it doesnt, add more water.
- During the last 30-45 minutes (or an hour if you like it crispy), remove the foil and continue to cook it to brown the stomachs.
- Trasfer to a serving platter and slice the entire stomach into about one inch thick slices.
- Now, go stuff your tummy!
