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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-14-2011, 07:12 AM | #1 |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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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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BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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01-14-2011, 09:28 AM | #2 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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are you talking about pork loin with a cased sausage in middle? or butterflied and bulk sausage spread on it then rolled and tied????
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Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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01-14-2011, 09:32 AM | #3 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Do you mean like this?
http://thebbqgrail.com/2008/the-inte...ing-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.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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Thanks from:---> |
01-14-2011, 09:42 AM | #4 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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I'd stop right here and just do what Larry did.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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01-14-2011, 12:35 PM | #5 |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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Yes! That's it!
__________________
BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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01-14-2011, 12:36 PM | #6 | |
is one Smokin' Farker
Join Date: 11-15-10
Location: Burkburnett, TX
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Quote:
__________________
BDBBQ N. Texas Horizon Offset Stick Burner (2) UDS Jenair Gasser |
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01-14-2011, 01:30 PM | #7 |
is One Chatty Farker
Join Date: 03-22-05
Location: Ohio
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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.
__________________
Mike GOSM smoker (gas) Masterbuilt (electric) Weber Kettle Weber Gasser (2) Weber WSM I'd rather have a bottle in front of me then a frontal lobotomy |
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01-14-2011, 06:27 PM | #8 |
is one Smokin' Farker
Join Date: 05-07-10
Location: Hamilton wa
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Larry that look unbeleavable. I would hit that 6 ways from Sunday
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Dave-Grill Pro,Franken-weber,Excell 20,UDS,Bandera |
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01-15-2011, 09:44 AM | #9 | |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Quote:
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.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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