LETS COOK A GOG AKA STUFFED PIGS STOMACH 🐖🐖

How to Cook a GOG (Stuffed Pig’s Stomach)

Cooking a stuffed pig’s stomach, also known as “Hog Maw” or “GOG,” is a traditional dish often associated with Pennsylvania Dutch cuisine. This dish involves cleaning and preparing the pig stomach, stuffing it with a mixture of ingredients such as sausage, potatoes, and cabbage, and then roasting it to perfection. Below is a detailed step-by-step guide on how to prepare this unique and flavorful meal.

Step 1: Gather Ingredients

To make stuffed pig stomach, you will need the following ingredients:

• 1 large pork stomach

• 1 ½ pounds bulk pork sausage (ground sausage)

• 4 baking potatoes, peeled and cubed

• 1 medium head of cabbage, separated into leaves and rinsed

• Salt and ground black pepper to taste

• Optional: Onion (finely chopped), butter for additional flavor

Step 2: Prepare the Pig Stomach

1. Clean the Stomach: If not already cleaned by your butcher, thoroughly wash the pig stomach in cold water. Remove any inner lining if necessary. Some butchers sell pre-cleaned stomachs ready for use.

2. Soak in Saltwater: Place the cleaned stomach in a bowl of water mixed with about 2 teaspoons of salt. Let it soak for at least two hours to remove any residual odors or impurities.

3. Rinse Again: After soaking, rinse the stomach well under cold running water.

Step 3: Prepare the Stuffing

1. In a large mixing bowl, combine:

   • Cubed potatoes

   • Bulk pork sausage

   • Cabbage leaves (shredded or left whole depending on preference)

   • Optional: Finely chopped onion for added flavor

2. Season generously with salt and ground black pepper.

3. Mix all ingredients thoroughly so that they are evenly distributed.

Step 4: Stuff the Pig Stomach

1. Carefully stuff the prepared pig stomach with alternating layers of potatoes, sausage mixture, and cabbage leaves.

2. Ensure even layering to create an appealing cross-section when sliced later.

3. Do not overfill; leave some room inside as the contents may expand during cooking.

4. Once filled, fold or sew up any openings securely using cotton thread or kitchen twine.

Step 5: Roast the Stuffed Pig Stomach

1. Preheat your oven to 375°F (190°C).

2. Place the stuffed pig stomach in a shallow roasting pan.

3. Add water to cover the bottom of the pan to prevent burning during roasting.

4. Roast uncovered for approximately 40–50 minutes until:

   • The sausage is fully cooked through.

   • The exterior of the pig stomach becomes browned and crispy.

5. If desired, baste occasionally with melted butter or pan drippings for added flavor.

Step 6: Serve

1. Remove from oven and let rest briefly before slicing into thick slices (about 2 inches wide).

2. Serve hot as a complete meal on its own or alongside other traditional dishes like sauerkraut or gravy made from pan drippings.