Hog Maul, also spelled Maw in some text, is pig stomach. There is a great website which shows what to do with chitterlings (intestines) and maws (stomachs). You can access it at http://www.chitterlings.com/chitterling.html. We don’t have any recipes for this under-utilized cut. Most of the recipes that were found online are called Stuffed Pig?s Stomach, but it may also be also called Dutch Goose. Many of the recipes vary in flavor, depending on the type of sausage used or other seasonings. Stuffed Pig?s Stomach 1 pound fresh sausage1 pig?s stomach8 large potatoes, peeled and cut into ½-inch cubes¼ cup water1 tablespoon salt * Combine the potatoes with the sausage and salt. Stuff into the pig’s stomach and sew up the opening. Place in a roasting pan with the water, cover and bake at 300 degrees F for 3 hours. Uncover for the last 30 minutes.From The Complete Pork Cook Book by Louise Sherman Schoon, Corrinne Hardesty; 1977 You can also look at a couple of similar recipes online. http://teriskitchen.com/padutch/pigstom.html http://www.cooks.com/rec/doc/0,1827,146170-244204,00.html