Thread: Labor Day Menus
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Old 09-02-2004, 03:59 PM   #47
somebody shut me the fark up.
Solidkick's Avatar
Join Date: 10-21-03
Location: Bandera Owner in Missouri

Originally Posted by Bellybro
I found that a really high heat pan searing on the sausage makes it easier to stuff into the loin and gives it a better texture while your putting in the
So cook the sausage first before you stuff?
first I've heard of it, but I think just sear so it's easier to work with.

I always thought they were talking about shoving a whole italian or polish style sausage in the loin, maybe I was cornfused!
Mr. Kick

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"Sister Flame" Spicewine Trailer Smoker,Modified Bandera, Uni-Flame Chicken Cooker with a Spicewine Thermometer mod,Kingsford Barrel cooker and a super fast RED thermapen

KC always said "fat cap up!!
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