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stuffed smoked loin w/mahogany sauce Q-view

post #1 of 14
Thread Starter 
as a warm up for next weekend, i stuffed a whole pork loin with sausage. and just because i had not tried it, i put mahogany sauce on them. they turned out fantastic.

i used jimmy dean breakfast sausage and i threw in a whole onion and a good amount of chopped garlic

i always use bamboo skewers on these. they work well and you can adjust them if you need to. you cannot adjust butcher cord without starting over. i trim them with pliers before putting them in the smoker. the loins were rubbed down with jeffs naked rub before going in the smoker.

after adding the mahogany sauce. i had to modify it a bit because my father in law is diabetic. i used low sugar ketchup and no added sugar grape jelly. i did use desorno amaretto instead of whiskey. it has a nice cherry flavor i thought would go well with the grape. it did.

just after pulling them. they were in the GOSM for 2 1/2 hours at 240/250. they were so juicy you left a trail of drippings wherever you carried them (my chihuahuas loved it) you could smell the mahogany sauce all through the house. it drove them out of their little doggy minds.

next time, i will have to add more sausage. and maybe some bratwurst.
post #2 of 14
It looks good nice job!!
post #3 of 14
OUTSTANDING! PDT_Armataz_01_37.gif
post #4 of 14
Looking good!
post #5 of 14
Wow, looks great. Great idea with the skewers!
post #6 of 14
Nice! PDT_Armataz_01_34.gif Looks delicious.
post #7 of 14
Looks great, omahasmoker. I was going to comment about how little sausage was in the loin but you stated that next time you were going to add more. 'Nuff said about that.

In the original recipe, I used the following:
2 pounds of sausage,
1/2 onion diced
1 pound of fresh mushroom, chopped
5 or 6 cloves minced garlic

Nice touch about using the mahogany sauce on the stuffed loin.
post #8 of 14
Omaha, That looks awesome. Way to go!
post #9 of 14
Thaks for the pics...Looks real good..PDT_Armataz_01_34.gif
post #10 of 14

sauce request..

Do you have a link or recipe for the mahogany sauce? I am very interested as it looks tasty.. and yumyum good.. in the q/view up there..

post #11 of 14
Heliboy- Here is the link to the Mahogany Sauce- http://www.smokingmeatforums.com/for...13&postcount=1

Mahogany Sauce:
3 strips bacon, diced
1/2 cup chopped onion
3 cloves chopped garlic
1 cup grape jam
1 cup catsup
2 tablespoons apple cider vinegar
2 tablespoons of your favorite whiskey

Saute bacon and onion until onion is tender then add garlic and saute for another minute. Drain bacon drippings from skillet. Add grape jam, catsup, vinegar and whiskey. Simmer for 10 to 15 minutes, stirring occasionally. Makes 2-1/2 cups.

When the Pork loin reaches 145 degrees F. apply the Mahogany Sauce and smoke for another 30 minutes. Remove roasts from the smoker and allow them to rest for 15-20 minutes. I usually tent the roasts with aluminum foil at this point. Slice roast and serve with remaining Mahogany sauce on the side.

post #12 of 14
Absolutely stunning q-view! Great job!
post #13 of 14
That looks awsome! Great job!
post #14 of 14
Nice job omaha..I will have to borrow your idea...no steal it,biggrin.gif if I borrow it I will just have to give it back.PDT_Armataz_01_34.gif
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