Roasted Pig's Stomach Aka Dutch Goose

Okay, I know it sounds gross...but, trust me, it only sounds that way!! This traditional Mennonite recipe comes from the Mennonite Community Cookbook that was given to me as a gift. Amounts can vary, since the stomach should be tightly stuffed. I usually use 1 lb bulk sausage and 1 lb. turkey sausage. Sometimes to make this very simple, I buy the hash brown shredded potatoes with onion and peppers. I have never used cabbage, but am sure it's good with that in it too. One of my favorite ways to eat sausage; great with a side salad or fresh green beans. TIP: Since pig stomach is not sold everywhere, you may need to pre-order your pig stomach with your butcher.

• Ready In: 3 hrs 15 mins
• Serves: 8-10

Ingredients

• 1  pig stomach
• 1 1⁄2-2  lbs ground sausage
• 4 -6  cups  diced potatoes or 4 -6  cups  shredded frozen hash brown potatoes, thawed
• 1  onion, chopped fine
• 1⁄2 green pepper, chopped fine
• 2  cups  shredded cabbage (optional)
• 1 -2  teaspoon salt
• 1⁄2-1  teaspoon fresh ground black pepper

Directions

1. Make a filling of sausage(s), diced potatoes, chopped onion, pepper and cabbage.
2. Add seasonings and mix well.
3. Wash stomach well. Drain and fill stomach with stuffing.
4. Close opening of stomach securely by "sewing" together using toothpicks.
5. 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!).
6. Slice and serve.