About the same as hog Maws stuffed and baked , cooled and sliced.. I have them about once a week during local butchering time.. thats when the maws are avaible in the meat markets.
We've made it, pig and cow style. It wa pretty good, but we never did it again.
Most thought it was like hash but the allspice gave it a bit different flavor.
Sure as heck will blow the casings when you cook it. Split that gut almost end to end.
Hubert is right, it's sorta like hog maw. Except while people are used to eating pig intestines, and just try to forget it, they wig out on the thought of eating stuffed stomach.
Parents who say they have good kids..Usually don't!
Opened this thread with great interest. Then realized it's just sausage with mashed potatoes added.? I think I'll stick with plain old meat sausage.
Not mashed, ground through 3/8 plate, more like the potatoes you will find in canned corn beef hash.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
Found this. He does it a little different by grinding it all at once.
I prefer my meat finer 3/16 and the taters and onions courser 3/8, so I grind separately. I also don’t add ginger or use potato white.
Last edited by steve4102; 04/10/22.
Give a man a fish and he eats for a day. Give a man a welfare check, a forty ounce malt liquor, a crack pipe, an Obama phone, free health insurance. and some Air Jordan's and he votes Democrat for a lifetime.
Being 100% of Swedish family this brings back many great memories of my grandmother, then my mom an dad, making huge batches of these to share with friends. Many years ago my dad gave the recipe to the owner of a great mom and pop grocery store. To this day, his grandchildren still make it for sale around the holidays. Memories without the mess for me.
"The whole problem with the world is that fools & fanatics are always so certain of themselves, and wiser people so full of doubt" Bertrand Russell
