Roasted Pig Stomach Recipes

ROASTED PIG'S STOMACH AKA DUTCH GOOSE

Steps:

• Make a filling of sausage(s), diced potatoes, chopped onion, pepper and cabbage.
• Add seasonings and mix well.
• Wash stomach well. Drain and fill stomach with stuffing.
• Close opening of stomach securely by "sewing" together using toothpicks.
• Place stuffed stomach in a roasting pan with enough water in pan to cover bottom and bake at 350F for approximately 3 hours - stomach should be brown (like a done turkey!).
• Slice and serve.

ROASTED PIG STOMACH

Steps:

• If not already done, remove inner lining from stomach and discard. (I buy my stomachs ready-to-use from the butcher or meat counter.).
• Rinse stomach well and place in bowl.
• Cover with 1 quart of water and 2 teaspoons salt.
• Let soak for 2 hours.
• Mix all remaining ingredients well.
• Drain and rinse stomach well.
• Fill stomach with stuffing.
• Sew openings and holes securely with cotton thread.
• Place stomach in roasting pan with water to cover the bottom of the pan.
• Bake at 350F for approximately 3 hours adding water as necessary to keep the bottom of the pan covered.
• Slice and serve with gravy made from pan drippings.

MENNONITE ROASTED PIG TAILS AND RIBS

Steps:

• Place pig tails, fat side up, on a rack in an open roasting pan.
• Bake 2 hours at 300 degrees F.
• Drain off the fat.
• Meanwhile cut the ribs into individual portions of 3 to 4 ribs.
• Cover and bake 45 minutes at 300 F.
• Drain off the fat.
• Combine the ingredients for the sauce.
• Simmer 10 minutes.
• Lay the tails and ribs in the bottom of an open roasting pan.
• Spoon the sauce over.
• Return to the oven and continue cooking for another hour.
• Spoon on more sauce periodically so that they are well coated.
• To barbecue the meat outside, pre-roast in the oven as directed.
• Then lay pieces on the outside grill, paint with the sauce, and grill till succulently brown and crisp, turning and brushing on more sauce periodically.
• Classic Canadian Cooking.