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Unread 01-14-2011, 07:12 AM   #1
Black Dog BBQ
is one Smokin' Farker
 
Join Date: 11-15-10
Location: Burkburnett, TX
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Default Sausage Stuffed Pork Loin

I had some of this at fundraising event a while back. It was cooked by a local club and it was great. I have been contemplating making a stab at it soon. Can any of you give me some input on technique? Like how in the heck you get the sausage in there to start with? Temps.? Foil? Rubs?

Any input will be greatly appreciated!
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N. Texas
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