Dutch Goose (Stuffed Pigs Stomach)

When we butchered our pig this past year, I had read a wonderful cookbook from the library called Pennsylvania Dutch Country Cooking by William Woys Weaver. The one I was fascinated by is the title for this blog. Stuffed Pigs Stomach. Since I knew we would soon butcher Bobby Que, I knew we were going to save his stomach to try this recipe. I did not know it was edible till I read the recipe. There is a time for everything under the sun. This was our time. In our years of learning to eat as much of the animal as we can, we have gotten braver as we go. One word of warning if you get a stomach either from a local farmer or your own critter, make sure to not put a big gaping hole in it. You will be sewing this thing back up & the less you have to do will cut down on the time to make the dish. So be present to give instructions. We had much of Bobbie Que’s carcass in this recipe. Which is a wonderful feeling to know we did not have to purchase much to accomplish it. So, here is this recipe in pictures & word. Page 142 & 143 of the above mentioned book: 1 cleaned pig’s stomach 1 1/2 cups diced bacon (this too was from same said pig!) 3 cups chopped onion 1 1/3 cups ground beef, pork or venison (we had Bobbie Que still in ground form for this recipe which included heart, liver & meat) 1 1/2 tsps grated pepper (coarse) 1/4 tsp cayenne 1 TBSP ground basil (used in place of marjoram) 1/2 tsp ground cardamom ( ground this fresh for an amazing flavor you can’t get any other way) 1 tsp sage & thyme (used in place of savory) 2 tsp salt (I use the pink sea salt) 1/2 cup bread crumbs (rye or spelt bread- I used wheat) 3 large eggs (from my own chickens) 6 cups diced cooked red potatoes clarified butter Soak the pig’s stomach 2 to 5 hours in salted water, then rinse and drain. Put the bacon in a large skillet & fry til browned. Remove from pan. Add onion to the fat in the skillet & cook till soft. Remove & cook the ground meat in the same pan with drippings till the meat changes color. Add the bacon, ground meat, pepper, cayenne, basil, cardamom, sage, thyme, salt & breadcrumbs .Mix well. Beat the eggs until lemon color, then add to the meat mix. Stir the potatoes into meat mix & mix well. Turn the stomach inside out & sew the holes with needle & quilting thread. It needs to be strong but not large string or it will make bigger holes. You need this to hold the ingredients & not let them seep out during the three hour boiling in water process. Turn the stomach right side out & fill with the meat mixture packing it in tightly but leave a small space inside for the expanding it will do during cooking. Fill a large stock pot with 2 gallons or so of water with salt added & bring to a full boil. Reduce heat & add stomach with all the filling inside & sewn closed tight. Simmer, uncovered for 3 hours. Heat oven to 375 degrees. Remove the stomach from the water & set in a baking dish, seam side down. (this was not happening with our stomach~it was too wobbly & only laid on its side) Bake for 20 to 25 minutes basting with the clarified butter (to make clarified butter, melt butter & only use the liquid on top, leaving the solids on the bottom.) till the stomach is a golden brown color. Serve immediately on a platter & enjoy. Serves 10~ well, I will let you know how far it does go! we are only four mouths to feed. We had homemade egg noodle pasta that my daughter made with this dish. Same cookbook as above. Made with spelt flour. Oh boy…this meal was one of those amazing treats!. There is a thin layer inside the stomach that is edible & tastes like a hot dog! The outer layer is too tough, but the dogs loved it! The pasta was surprisingly good. Being spelt flour, I figured it would be too much like wheat pasta, which this family does not like. It was a keeper. Will be doing it again. We made the ball of dough & grated it on a cheese grater. Easier than rolling out & cutting like pasta shapes.

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11 thoughts on “Dutch Goose (Stuffed Pigs Stomach)

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