Hog Maw (stuffed pig stomach)

• 1 Hog maw (cleaned pig stomach)
• 2 Lb lean fresh sausage (bulk, not in casing)
• 5 Cups finely diced raw potatoes
• 1-1/2 Cups celery, chopped
• 10 Slices day-old bread, crumbled
• Salt
• Pepper
• Thyme
• Sweet marjoram

  ---

• THOROUGHLY scrub and de-fat the hog maw, turning it inside-out to do the inside.
• Combine potatoes, sausage, celery and bread crumbs; mix until well blended.
• Add seasonings to taste and use this mixture to stuff hog maw. Sew up the openings and prick it with a fork (do this about a dozen times, all over the stomach).
• Place on rack in a deep kettle with boiling water half-way up the sides of the hog maw.
• Boil for 1-1/2 hours; remove and place into baking pan.
• Pour some of the water into the pan.
• Bake at 300º for 1-1/2 hours, basting frequently. Turn it occasionally so that both sides brown nicely (or brown in a skillet, turning so that all sides brown nicely.
• To serve, place on platter and slice it.