Sunday, September 23, 2012

Pennsylvania Dutch Cooking!

Our daughter Jenny found a butcher locally that had hog mauls so she wanted to learn how to make it.
What is hog maul you ask?   Well it is a Pennsylvania Dutch dish that many people no longer make.

Hog maul is a mixture of sausage, potatoes, onions, parsley all stuffed in a pigs stomach (the maul) and baked. I know it sounds gross to many, but if you can get past the maul- the sausage mixture is actually VERY tasty!The skin of the maul will get crispy like turkey skin. Personally I only eat the insides... the maul serves as a casing which keeps the sausage moist and keeps the flavor inside.

We took the pics using the camera on my phone so the quality isn't fantastic, but you can get the idea.

Here is how you make it...
First you cube the potatoes

Then you put them in a pot
Add water and then cook till tender, but not mushy
Chop onions

Get the sausage ready- I couldn't find loose sausage so I got link sausage and removed it from the casings.

Parsley- always use fresh- it makes a difference
Get the parsley ready
Add the potatoes to the onions
Add pepper
Add chopped parsley
Add onions, parsley, potatoes to the sausage
Get your hands in there and gently mix it all together

This is what it will look like mixed

The hog maul- yes it is gross....

Begin to stuff the sausage /potato/ onion mixture into the maul

Keep stuffing- kind of like stuffing a turkey

This is how it will look when it is stuffed-look how big it gets! Spray the pan with pam

Spray the mauls with pam and season on the outside with onion salt and pepper

Bake for 1.5- 2 hrs.




And serve

Serve with applesauce- and some also have cole slaw with it



  1. I love this kind of cooking - where they use every part of the animal [although I could never do tongue. The texture was, tongue-y for me. heehee] And this looks really good.

    You only cooked the potatoes, right? Not the sausage? It looks like you didn't before stuffing, but just making sure. :) We live really close to farm country - but do you think we have a butcher within a 100 mile radius of our home? HA The only way you can get anything from the "butcher" around here is to buy a half of a cow, etc. They don't do "sniff, sniff nose in the air" butchers in Loudoun. Sad b/c I miss ours.

    This recipe is definitely a keeper. Thanks for sharing.

    1. Yes you cook the potatoes until they are soft, but not mushy, you can pre cook the onions slightly too if you want. Sometimes I do- I didn't today.

  2. It does sound interesting. But I'm not sure I would eat is knowing what the maul is. But if somebody didn't tell me... :D