I was wondering if there are any recipes containing pig's rectum as my friend says there is.is he joking?

My mate seems to think that you can use all parts of the pig to make a meal except the trotters and ears.So is it possible to make a meal using pig's anus?If so where would I get a recipe and what do you eat it with?I was wondering if there are any recipes containing pig's rectum as my friend says there is.is he joking?
Here in the South, people eat mostly all of the pig. You got to a store and see pig's feet, snout, ears, and chittlins'. Chittlins' are intestines from a hog. Anus, no, but intestines, YESI was wondering if there are any recipes containing pig's rectum as my friend says there is.is he joking?
Look under chitlins
Well, as a chef, I have to say honestly that I have never experienced ANYONE wanting Pig's Rectum - but Pigs Stomach or Hog Maw is a common recipe here in PA - it is a Dutch Recipe and the recipe follows - why not make it for your friend, and don't tell him, then when he eats it, you can always stretch the truth a little and say it is the pig's rectum - after all, the stomach is half way there! BTW - I also found recipes on line for cooked and stewed penis if he want's to try something different. Sorry, but this is not my kind of food, a little kinky for my palet!





INGREDIENTS





1 large pig's stomach, well cleaned of all fat


1 pound fresh link sausage, cut into 1/2-inch slices


1 pound smoked linked sausage, cut into 1/2-inch slices


6-8 medium potatoes, peeled and cut into 1/2-inch cubes


2 medium onions, coarsely chopped


2 tablespoons fresh parsley, chopped (or to taste)


Salt and pepper to taste (go easy on salt depending on sausage)


3 tablespoons flour, mixed with 3 tablespoons cool water until smooth to make a paste (slurry)


Mix together sausages, potatoes and onions. Add parsley, salt and pepper. Sew small opened end of stomach with cooking twine to close. Stuff sausage mixture into stomach, pressing well with each addition. Stomach has a lot of elasticity and will stretch to almost any size necessary. When all stuffing has been placed inside, close open end with twine.





Place stuffed stomach in shallow roasting pan. Roast in preheated 350掳 F oven until potatoes are tender (check by inserting thin sharp knife into middle) about 2 hours. Baste about every 20 minutes with water or pan juices.





Remove stomach from roasting pan. Drain off most of the fat. Make the flour paste in a small bowl. Place pan on burner on top of stove. Add 2 cups of water and bring to a boil, scraping up all of the browned bits in the bottom of the pan. Gradually add flour paste, whisking rapidly and constantly, until the gravy thickens.





To serve, slice stomach into 1 inch thick slices. Pass gravy separately.





Notes: Sausages in various regions of the world are seasoned different. You will have to use your own tastes when purchasing.





Variations: Many years ago, an Italian friend of mine was visiting on my birthday and had this dish. He suggested that it might be good using Italian sausage and adding tomatoes, garlic and oregano. Well, I finally tried it, and it is very good. Try it....Stuffed Pig's Stomach, Italian-Style?.