As a lover of one pot meals, this recipe from my friend Regina S. has become a favorite - for the cook and the family. I cube bread crusts and keep them in the freezer for this recipe.
This is a favorite for Sunday lunch. There is nothing better than walking into the house after church to the smell of Hog Maw Stuffing Casserole.
Some might be saying "Hog Maw? What is that?" And maybe you don't want to know.
Another friend, Regina R. shared a tutorial on hog maw last year. This Pennsylvania Dutch delicacy might be one of those recipes you have to grow up on to appreciate. My mom always used the recipe in the Mennonite Community Cookbook.
The difference of this recipe from my mom's is that it contains bread cubes. We love the addition. And though it can be stuffed in the traditional pig stomach - I never do. I just place it in a casserole dish and cover it with foil. Easy.
I am sharing the recipe as Regina S. shared it with me though I only use these measurements as a guide. Basically I start with a large bowl and just start adding ingredients. Usually I end up with enough for two casserole dishes - which is perfect because my family loves to have plenty of leftovers.
Regina adds several slices of cooked and chopped bacon on top. I let it out and didn't seem to miss it though I'm sure it would be delicious. Bacon makes everything better.
Hog Maw Casserole
adapted from Regina S.
1 onion, chopped
1 small cabbage, chopped
2 cups diced potatoes
2 cups bulk sausage, raw
1 tsp salt
1/4 tsp pepper
1 cup milk
4 slices of bread, cubed
Beat eggs; add milk, salt, and pepper. Pour over bread cubes. Stir in cabbage, onion, potatoes, and sausage. Cover and bake at 400 for 60 minutes.