If you butcher your own hogs, you’re in luck—but most of us will need to locate a pig stomach, and it’s not likely the local grocery store carries them.

Ask a local butcher or local hog farmer.

Soak the pig stomach in lightly salted water; rinse and remove as much fat as possible while cleaning; pat dry.

Combine the remaining ingredients, breaking up the sausage meat as you work, and mix well.

Stuff the stomach with as much of the mixture as you can, pressing well after each addition (the pig stomach will stretch).

Sew up opening with baker’s twine or heavy-duty sewing thread.

Place the stuffed stomach in a heavy ovenproof pot, add ½ cup water or broth, cover tightly, and bake at 350° for 2 hours.

Baste with the pan juices occasionally, and add another ½ cup water or broth about halfway through baking if it looks too dry.

Remove cover and bake another 15 minutes or so.

If the thought of eating stuffed pig’s stomach is disagreeable, remember that in some circles, this is quite a delicacy, and people have been eating hog maw for a very long time.

But if you’re still squeamish, you can always scoop the dressing away from the lining and eat it sans maw.