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Recipe courtesy of Bonnie Boyer

Bonnie Boyer's Cabbage and Smoked Sausage Stuffed Pig Stomach

  • Level: Intermediate
  • Total: 4 hr 50 min
  • Active: 30 min
  • Yield: 12 servings
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3 pounds red potatoes, cut into 1/2-inch cubes

3 pounds pork loin, cut into 1/2-inch cubes 

3 pounds smoked sausage, such as kielbasa, cut into 1/2-inch slices

1 head green cabbage, outer leaves trimmed and cut into 1/2-inch cubes 

Salt and freshly ground black pepper

Salt and freshly ground black pepper 

3 pig stomachs


Special equipment:
Needle and thread
  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, stir together the potatoes, pork loin, sausage and cabbage until thoroughly combined. Sprinkle the mixture with salt and pepper. Using your hands, carefully stuff each pig stomach with the mixture until stretched out about three times the original size. Be careful not to tear the stomachs. With the needle and thread, sew closed both ends of the stomach tightly. If there are any tears or holes, sew those closed as well.
  3. Place the stuffed stomachs into a large roasting pan. Add water to the pan to come about one-third up the side of the stomachs. Cover tightly with aluminum foil. Bake until a paring knife inserted comes out easily, 4 hours to 4 hours 30 minutes.

Cook’s Note

Pig stomach can be found at your local butcher shop. If pig stomach is not readily available or if you would like a substitute, you can make the filling as instructed and in place of the pig stomach, simply place the filling into a 3-quart casserole dish, cover tightly with foil, and bake at 325 degrees F until a paring knife inserted comes out easily, 3 hours to 3 hours 30 minutes.