I've often lamented about Halloween party food recipes being too geared towards children, or for people who like hot dogs wrapped up like mummies in dough bandages with small goobly eyes. That stuff is always fun, but where are the spooky, dark meals that could be served at a classy Halloween dinner party?
Enter Hog Maw.
According to Wikipedia:
Hog maw, sometimes called Pig's Stomach, Susquehanna Turkey or Pennsylvania Dutch Goose is a Pennsylvania Dutch dish. In the Pennsylvania German language, it is known as Seimaage (sigh-maw-guh), originating from its German name Saumagen. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage meat. Other ingredients may include cabbage, onions, and 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 often drizzled with butter, sometimes browned, before serving. It is usually served hot on a platter, cut into slices, and topped with horseradish or stewed tomatoes. It can also be served 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.
Jenna's wonderful version of this unique dish is the sausage and potato varietal, baked in the oven to a crispy golden brown. It's visually shocking (and probably disturbing to some), but the house filled with a terrific scent similar to that of a Thanksgiving turkey. She serves her Hog Maw in slices with roasted brussels sprouts and a baked three-bean casserole. It made for an absolutely perfect birthday dinner but could very well be the main course at the aforementioned Dark Halloween Dinner party.
8 comments:
Meat and potatoes, yummy.
The brussels sprouts are scarier....ha.
Looks awesome. Way to go Jenna!
I assume one had to hit up the butcher for the stomach?
Butchers that are in areas with Amish and Mennonite communities will usually sell them. Hard to find elsewhere.
Man, that looks damn good. I know the Saumagen dish very, very well. I lived in the Rhineland-Palatinate region of Germany for 7 years. Where the origin of the emigrants who are now widespread in Pennsylvania as Amish lies. I got to know the very idiosyncratic dialect and the dish Saumagen, which was also the favorite dish of the then ruling head of state in Germany. Chancellor Helmut Kohl, who also came from Rhineland-Palatinate, even had foreign politicians serve them at state receptions. You could buy Saumagen ready-made from the butcher. It was like a huge sausage. It was then cut into thick slices and fried on both sides. And there was sauerkraut with it. Heavenly. Thanks for sharing that. And yes, the way to a man's heart is definitely through his stomach. My greatest respect to the lady who cooked something so good for you.
Wow, thanks for sharing that!
Looks great! Well done Jenna!
Thanks, Raven and Mike!!
Scarecrow Atelier - so neat you lived there, and thanks for the high complement! Saumagen is next on my list to try...
With a name like Hog Maw, it is perfect spooky food.
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