SC - Pig Maws

[Cindy Renfrow]

>Hi, Cindy -
>I did Yrchouns for a feast several years ago, and it turned out fine.
>Two things I did - I found it worked much better if you did _not_
>scald the pigs stomachs before you filled them.  I just cleaned
>them well in hot water.  If you scald (or parboil) the empty stomach,
>then it thickens and curls up to the point where you can only
>put about a tablespoon of filling in it.  It may be that the ones
>you get from the butcher have already been scalded and cleaned -
>I've never tried it with a "fresh" stomach.  The second point, which
>I didn't even have to tell the feasters, was that you don't eat the
>stomach - only the filling.  It made a very tasty and compact sausage,
>with one stomach full feeding about 8 (at a feast).  I have some
>pictures - I'll have to scan them in.
>	-----Gille MacDhnouill

Hello!  Perhaps that is what I did.  It was so long ago, I don't remember.
I do remember that the stomachs shrunk around the filling & got very stiff
& rubbery.  I heard that someone did this recipe & the stomachs came out
like cracklins & were very tasty, but I don't know the details.

Cindy


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