It remains a traditional New Year's Day side dish for many Pennsylvania German families in fact, many families believe that it is bad luck if not even a small piece is consumed on New Year's Day, as is the case with pork and sauerkraut. 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. It can also be served cold as a sandwich. It is usually served hot on a platter, cut into slices, and topped with horseradish or stewed tomatoes.
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. Other ingredients may include cabbage, onions, and spices. It is made from a cleaned pig's stomach traditionally stuffed with cubed potatoes and loose pork sausage meat. In the Pennsylvania German language, it is known as Seimaage (sigh-maw-guh), originating from its German name Saumagen. Hog maw, sometimes called pig's stomach, Susquehanna turkey or Pennsylvania Dutch goose is a Pennsylvania Dutch dish. In addition, it can be prepared in various ways including stewed, fried, baked, and broiled.Įthnic dishes Pennsylvania Dutch It can be found in American, soul food, Chinese, Pennsylvania Dutch, Mexican, Portuguese, Italian and Vietnamese dishes. More specifically, it is the exterior muscular wall of the stomach organ (with interior, lining mucosa removed) which contains no fat if cleaned properly.
Hog maw is the stomach of a pig prepared as food.
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