Pennsylvania Hog Maw

Firstly, preheat your oven to 375 degrees F (190 degrees C).

Next, boil some water in a large pot and submerge the potatoes. Add a pinch of salt to the water, making sure it's not too salty. Bring the mixture to a boil and let it cook until the potatoes are tender, which should take around 10 minutes. Remove the potatoes from the water with a slotted spoon and let them cool down.

Now, wash the pork stomach under cold running water to remove any impurities. Stuff the stomach with a mixture of potatoes, sausage, and cabbage, adding salt and pepper to taste. Try to create even layers in the stomach, imagining how it will look when you slice it later. Fold the top of the stomach over to seal it, and place it in a shallow roasting pan. If there are any leftover stuffing ingredients, add them to the pan around the stomach.

Finally, put the stuffed pork stomach in the preheated oven and roast it uncovered for 40 to 50 minutes, or until the sausage is cooked through and the stomach is browned and crispy. Remove the dish from the oven and cut the pork stomach into 2-inch slices. Serve the sliced pork hot, straight from the oven. You can also make a gravy using the juices that accumulate during cooking, but it's perfectly fine on its own as a complete meal.