Hog maw

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Hog maw is the stomach of a pig. More specifically, it is the lining of the stomach, is very muscular and contains no fat, if cleaned properly. It can be found in soul food, Chinese, Pennsylvania Dutch, Scottish, and Italian dishes. In addition, it has been prepared in various ways including stewed, fried, baked, and broiled.

1 Ethnic Dishes
- 1.1 Pennsylvania Dutch
- 1.2 Soul Food
2 References
3 External links

[edit] Ethnic Dishes

[edit] Pennsylvania Dutch

Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as "Seimaaga", probably originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage. Other ingredients may include cabbage, onions, or spices. It was traditionally boiled in a large pot covered in water, not unlike Scottish haggis, but it can also be baked or broiled until browned or split, then it is drizzled with butter before serving. It is usually served hot on a platter cut into slices or cold as a sandwich. Often served in the winter, it was made on hog butchering days on the farms of Lancaster and Berks Counties and elsewhere in the Pennsylvania Dutch Country.

It remains a traditional New Year's Day side dish for many Pennsylvania German families; in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year's Day, as is the case with pork and sauerkraut. The stomach is purchased at one of the many traditional butchers at local farmers' markets. The original recipe was most likely brought to the Penn's Sylvania from the Palatinate area of Germany, where it is called Saumagen and served with sauerkraut, another Pennsylvania Dutch food.

[edit] Soul Food

As a Soul Food dish, hog maw has often been coupled with chitterlings, which are pig intestines. In the book Plantation Row Slave Cabin Cooking: The Roots of Soul Food hog maw is used in the Hog Maw Salad recipe.^[1]