Life would not be complete without an occasional meal of stuffed pig’s stomach, Hog’s Maw or Sei-maage. In fact, its popularity was affirmed this year when The Morning Call asked readers to ...

Despite the wealth of culinary experiences I’ve had as a food editor, there has been one just beyond my fork — making and tasting stuffed pig’s stomach. It’s a Pennsylvania-German (nee ...

Ponce, also known as chaudin, is a sausage-stuffed pig stomach traditional in Cajun cuisine. In Chicago it’s all but nonexistent. So when Caleb Trahan of Bread & Wine challenged Won Kim ...

Take the pig’s stomach, for example. It becomes a giant casing stuffed with potatoes and crumbled sausage. Whether you call it hog maw, seimaage or stuffed pig stomach, this is a polarizing dish.

If you’ve never had pig stomach, you may be a little hesitant or even repulsed by the idea. But trust me: It’s delicious. Stuffed pig stomach is essentially a large sausage. The stomach is the ...

In fact, it was a pig stomach, stuffed with sausage and smoked. It was ponce, and we’d just spent a sunny spring day tracking it across its native habitat, the butcher shops of the Cajun prairie.

Don't Edit Hog maw is a Pennsylvania Dutch dish. It is basically stuffed pig stomach. The lining of a pig's stomach, similar to a sausage casing, is filled with potatoes and sausage and then baked.

The dish is a specialty of Kohl’s native state, Rhineland-Palatinate, and seems the kind of food you would have to be raised on to love: a pig’s stomach is stuffed with well-spiced pork, carrots and ...