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Andouille stuffed pork tenderloin - Page 3

post #41 of 48
Quote:
Originally Posted by SmokeyMose View Post

Would that Anduille recipe be a secret, or could it be shared?
biggrin.gif


http://www.nolacuisine.com/2005/11/14/andouille-sausage-recipe/
post #42 of 48
That's the exact recipe I used on my last batch and it came out great! Always looking for new things. Guess I'll stick with this one LOL!
Thanks Murray, and have a ball..
Dan
post #43 of 48

Wow love the creativity! 

post #44 of 48

Great idea. Can't wait to try it.! Thanks for the tip.

 

Tom

post #45 of 48


To use a trick from fishing and deboning a bait. Get a piece of copper tubing in the diameter that matches the sausage and press it through the loin.. You'll end up with a perfect round hole in the middle to push the sausage into. With the left over from the tube you can cook it and serve it like burnt ends

post #46 of 48

I am smoking one right now. What a wonderful idea - using some Aidell's Manjo/Jalapeno sausage.

 

Stuffed it, wove a pound of bacon around it, then into my Masterbilt 40".

 

It's been in for 30 minutes and is already at 120. It's a tiny 2lb loin, but the wife and I are going to eat it later this afternoon with a nice bottle of Alsatian Gewurztraminer.

post #47 of 48
Thread Starter 
Quote:
Originally Posted by Shade View Post
 

I am smoking one right now. What a wonderful idea - using some Aidell's Manjo/Jalapeno sausage.

 

Stuffed it, wove a pound of bacon around it, then into my Masterbilt 40".

 

It's been in for 30 minutes and is already at 120. It's a tiny 2lb loin, but the wife and I are going to eat it later this afternoon with a nice bottle of Alsatian Gewurztraminer.


How was it?  Did you pre-cook the sausage prior to stuffing?

post #48 of 48
I decided to try this yesterday for Memorial Day in my Cajun Injector smoker. We had the porkloin and Andouille in the freezer so why not? The package actually had 2 smallish loins so I just made a longitudinal cut in the larger of the 2 and laid two links end to end, placed the other loin on top, wrapped both in bacon & twined the whole thing. We did brine the meat before hand for about 4 hours. I used half and half cherry and apple chunks and smoked to an IT OF 145, let rest for 30 minutes, sliced and dined. It was OUTSTANDING, juicy with lots of flavor. We will be doing this again!
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