I'm getting ready to make a stuffed Pork Loin Roast (from Bradley's recipe book) and I have a question. The recipe says to stuff the roast with Italian sausage. Is that cooked or raw sausage? Has anyone made this before?
Sorry for the stupid question. I just never stuffed a roast with raw sausage before. ???
Even though the recipe doesn't say I assume it means to use fresh uncooked sausage. It will cook with the pork loin, no problem and it sounds very good too. If you are interested I do a stuffed pork loin roast that I concocted one day and know my family keep asking for it. It is stuffed with a stuffing of chopped dried apricots, raisins, pecans, maple syrup and a package of stove top stuffing mix
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/Picture101.jpg)
If you want more details just ask.
Quote from: Quarlow on January 15, 2010, 11:28:14 AM
Even though the recipe doesn't say I assume it means touse fresh uncooked sausage. It will cook with the pork loin, no problem and it sounds very good too. If you are interested I do a stuffed pork loin roast that I concocted one day and know my family keep asking for it. It is stuffed with a stuffing of chopped dried apricots, raisins, pecans, maple syrup and a package of stove top stuffing mix
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/Picture100.jpg)
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/Picture101.jpg)
If you want more details just ask.
Now that looks heavenly!! The husband is going to have to try that one! ;D ;D
Thanks for the info! I'm going to give it a shot on Sat. I'll have to try yours next!
Oh its pretty good for sure. To bad my crappy camera sucked. These images are from the first time I did this recipe.
So I take my pork loin and filet it out flat and then rub one side with your favorite rub. I use Jan's rub with a talbe spoon of sugar added. Take a small handful each of dried apricots, raisins and pecans and chopped coursely.
(http://i1011.photobucket.com/albums/af233/quarlow/Smoker/Picture095.jpg)
Throw those in a bowl.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture004-1.jpg)
You can add some different spices to it if you want, I put some of the rub with in with out the sugar. Add one pack of stove top stuffing mix in the bowl and add a third of a cup of maple syrup. Actually I didn't measure the syrup, I just poured some in.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture009-2.jpg)
You don't want to make it a real gooey mess, just moisten it. Then on the side without the rub pour all the stuffing on top and roll up tightly. You probably won't get all the stuffing to stay in but just do the best you can.
(http://i1011.photobucket.com/albums/af233/quarlow/Picture010-2.jpg)
Tie with butchers twine so it won't fall open
(http://i1011.photobucket.com/albums/af233/quarlow/Picture016-1.jpg)
and then I smoke/cooked it for about 2 hrs at 220f till done. Don't over cook it as it will dry out fairly quickly. Let it rest for 5 mins if you can(I couldn't) then remove the string and slice.
(http://i1011.photobucket.com/albums/af233/quarlow/P1040667.jpg)
Good luck and I hope you like it.
Nice... I need to try that.
ULU Q!
I have been toying with a fresh mango stuffing idea too.
No water added to the stove top stuffing correct?
Tried your recipe tonight for some friends. It was excellent and everyone is super excited to try it. Thanks for the post.
Heya epic, welcome to the forum.