Sausage Stuffed Pork Loin

are you talking about pork loin with a cased sausage in middle? or butterflied and bulk sausage spread on it then rolled and tied????

Do you mean like this?

http://thebbqgrail.com/2008/the-internally-self-basting-pork-loin/





Here's one I did at the Memphis In May World BBQ Championship Celebrity Grill-off last year...




The process is simple. Using a long thin bladed knife, cut a slit down the middle of the loin. Insert a partially FROZEN italian sausage. Tie off the end and cook as you would a normal loin. It's best to do the prep work the night before so the sausage has time, in the fridge, to thaw out before cooking.

I'd stop right here and just do what Larry did. :clap2:

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.

Larry that look unbeleavable. I would hit that 6 ways from Sunday

boatnut said:

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.

Click to expand...

Never been a problem for me. I do this all the time. Never had a raw sausage and I'm never had overcooked pork.

Pork sausage cooked until 145 degrees is good to go. Pork loin cooked to 145 degrees is good to go. Together great. By pre-cooking the sausage you render out all the juices. The purpose of this technique is to have the juices baste from the inside out with those juices.

When butterflying a loin and then filling, rolling and tying you are looking for a particular flavor profile and not as much concerned with the internal basting technique. If I were doing it this way, I would also pre-cook the sausage.