my only concern with using uncooked sausage is, by the time the sausage is safely cooked, the rest of the loin would be way overcooked , IMO. Any thoughts on this? Even when butterflying and spreading sausage/filling on the loin, then rolling and tying, I always pre-cook the sausage.
GOSM smoker (gas)
Weber Gasser (2)
I'd rather have a bottle in front of me then a frontal lobotomy