→ Festive post-pub noshtastic neckfiller: HEARTY HOG MAW – The Register
Hogmaw is a dish with ancient origins in southwest Germany and Alsace that was brought over with the 18th century German immigrants who settled in the Deitscherei.
This recipe however cannot be considered authentic Hogmaw because they substituted pig skin for a pig stomach. Traditional Pennsylvania Dutch G’fillte Seimawe (known as Hogmaw west of the Susquehanna River) is made with a sow’s stomach specifically. Male pigs stomach’s were not used because the hormones of a sexually mature breeding boar resulted in a noxious taste.
If you live in a country – like the author of the article – where regulations make it hard to get your hands on a female pig’s stomach then this recipe might be for you. You can find a Pennslyvania Dutch version here.
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2 cups milk
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1 cup sugar
1/4 teaspoon salt
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3 eggs, well beaten
1/2 teaspoon nutmeg
1/4 cup melted butter
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