Of the many butchering day traditions that are still with us today —including scrapple, pork and sauerkraut — stuffed pig’s stomach is perhaps the least known.
Hog’s stomach stuffed and braised is a tradition that pre-dates Christianity and is present in many cultures. While there are many variations of this dish, the Pennsylvania Dutch commonly stuff their version with potatoes, bread, onions, sage and pork — basically like a giant sausage.
There are many names for this dish: Susquehanna Goose, Dutch Goose, Hogmaw. Food historian Dr. William Woys Weaver uses the name seimave, which means “sow’s stomach”. I grew up in Northeastern Pennsylvania and for some reason we call it Pig Punch —I guess that came from paunch?
Whatever you may like to call it, I often serve slices of Pig Punch with my family style pork entrees at Elwood.