/ Register

  1. Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.

Sausage Stuffed Pork Loin

Discussion in 'Pork Sticky' started by Dutch, Mar 8, 2006.

Page 1 of 4
  1. Mar 8, 2006 #1
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    In another thread I talked about doing a Smoked Sausage Stuffed Pork Loin for one of the kids.

    Heres some pixs of what I did and the finished product.

    Enjoy!! Oh and guys (you KNOW who you are) No sniffing or drooling on the monitor please!! :mrgreen:

    [​IMG] [​IMG]
    Here I am filleting out the pork loin, to my left you can see a loin already laid out.
    In the cast iron fry pan I have 2 pounds of country sausage, 1/2 onion diced
    and 1 pound of fresh mushroom, chopped, I also added some minced garlic-
    I think it was 5 or 6 cloves. :D

    [​IMG] [​IMG]
    Here I have the 1/2 of the sausage mixture spread out on the loin and
    topped with mozzarella, parmesan and Romano cheese. Next I rolled the
    loin back up and used metal skewers to hold the roll together while I tied
    it using cotton twine.

    [​IMG] [​IMG]
    Two pork loins stuffed, rolled, tied and rubbed and waiting for the smoker to
    come up to temp. And the loins in the smoker.

    [​IMG] [​IMG]
    Here is the finished pork loins just out of the smoker and at 161 degrees.
    Sliced and ready to serve. Anyone hungry??
     
  3. Mar 9, 2006 #2
    bearswoodshop

    bearswoodshop Fire Starter OTBS Member

    Central Indiana
    Dutch, I ate so much supper that one more bite and I would explode, but after looking over you beautiful stuffed loin, I can't see what a couple slices of that would hurt. Great job, and I just happened to buy a couple loins today, and it looks like this is what we will be having this weekend. Thanks Dutch, did you use any rub on the loin. You may have said, but I could not read the text for drooli- , I mean lusting over the pictures. BEAR
     
  4. Mar 9, 2006 #3
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Thanks Bear, the rub I used is one that's currently under development.
    1/2 cup Brown Sugar
    1/4 cup kosher salt
    1 Tablespoon paprika
    1 teaspoon cumin
    1 teaspoon of fresh ground black pepper

    The wife wanted something WITHOUT heat so no ground red pepper :(

    This post edited 'cuz I had a senior moment during the original post and forgot to list the paprika. :oops:
     
  5. Mar 9, 2006 #4
    bearswoodshop

    bearswoodshop Fire Starter OTBS Member

    Central Indiana
    No red Pepper, I thought that was in all recipes, even cakes. I have a rub that is close to that, same amount of brown sugar, 1 tablespoon kosher, 1 teaspoon Morton Natures Season, and a couple shakes of cayenne. Sometimes substitute Mrs. Dash Garlic and Herb or Season All for the Natures Season. We lean towards the sweet and spicy stuff, but not to the point of medical assistance. I will try your rub Dutch, but I gotta admit, leaving out the cayenne will test my restraint. :lol: BEAR
     
  6. Mar 9, 2006 #5
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    I hear ya Bear but the wife was adamant about the red pepper 'cuz the gal brought the babies along.

    I think that 1/2 - 1 teaspoon of red pepper should oughta kick it up some. :twisted:

    BTW, I amended the recipe. I forgot to add the paprika-
     
  7. Mar 9, 2006 #6
    y2kpitt

    y2kpitt Smoke Blower

    Northwest Washington State
    Dutch,

    Man you the master. :) This is another great Dutch recipe that is getting put in my aresnal of killer food. I've never filleted a lon before is there anything special tips I should know?

    I think that when I do this, I may add a can of drained crushed pineapple to the sausage. I think that Pork and Pineapple are two great tastes that go great together.
     
  8. Mar 9, 2006 #7
    brianj517

    brianj517 Master of the Pit OTBS Member SMF Premier Member

    Northeast Ohio
    Earl, you're killin' me brother! I was sitting at work when I fired up the 'puter, and the first thing I see is your post! I'd barely finished my morning coffee fer cryin'out loud! The picture's were tough enough to handle, but did you really have to suggest that monitor sniffing is a bad thing? Now that takes alot of nerve, I tell ya! :mrgreen: Oh well, at least you didn't mention any names... :oops:

    All kidding aside, that looks really great. I tried something similar last fall that turned out pretty well also. After viewing your pics, it reminded me how much fun it was hearing all of the "Ooohs" and "Aaahs" when I began slicing and plating the finished product. This one really makes for a spectacular presentation. I think I'll put this on my schedule to do again very soon.

    Cheers,
    Brian
     
  9. Mar 9, 2006 #8
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Michael, A good sharp knife and a steady hand!! With the loin placed in front of you (see 1st photo), hold your knife about 1/2 inch above the cutting board and slice into the loin about 1 1/2 -2 inches, while pulling the knife toward you :shock: (this is where the steady hand comes in). This first cut will become your guide for the remaining. Tilt the loin away from from your knife hand to open up the first slice, place the knife blade on top of this slice and repeat the slicing process. What you want to do is "unroll" the loin with your slicing. If you're not comfortable doing this, ask your butcher to do it for you.
     
  11. Mar 9, 2006 #9
    jlloyd99

    jlloyd99 Meat Mopper OTBS Member

    Chillicothe MO
    This looks so good. My Dad does something kind of like this but the filling is charred poblano pepper slices and smoked cheeses. I think I'll have to send this to him so we can make it on our next trip to OKC. He's much better at the fileting than I am, then again he has some 20 years experience on me. Can't wait to try it, thanks for the post Dutch.
     
  12. Mar 9, 2006 #10
    bob-bqn

    bob-bqn Smoking Fanatic OTBS Member

    Texas
    I knew my monitor was smelling a little better this morning than usual. [​IMG]

    Pork stuffed pork! Did ya think to wrap it in bacon? :D Pork wrapped pork stuffed pork!!!

    Looks mighty fine Earl. 8)
     
  13. Mar 9, 2006 #11
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Bob, it was my original intention to use a couple of fatties, but my two boys managed to sniff out the two I had hidden away. Me thinks that they used my two beagles to stiff out the fatties and between the four of them they ate the fatties. :(

    I thought about wrapping the loins in bacon but I only had half a pound in the fridge.
     
  14. Apr 1, 2006 #12
    jaynik

    jaynik Smoking Fanatic

    Arnold, MD
    Dutch,
    I'm giving this a try this morning. I got so excited that I forgot to put on the cheese after I spread out the stuffing. Also will have to get smoother with filleting the loin. It doesn't have a spine and ribs to guide me, so gentle as she goes.

    Anyhow, my camera died after the first picture, so I'll post some tomorrow of how it came out!

    Jay
     
  16. May 6, 2006 #13
    daveyhunter

    daveyhunter Fire Starter

    Dubuque, Iowa
     
  17. May 6, 2006 #14
    daveyhunter

    daveyhunter Fire Starter

    Dubuque, Iowa
    :D Earl you gave me an Idea now I know what my next project is going to be that loin looks great. Now that you mentioned that I took a brisket today took all the fat off and hammered it flat I was thinking of stuffing that with something don't know with what yet thanks for the idea :idea:

    Daveyhunter
     
  18. May 6, 2006 #15
    daveyhunter

    daveyhunter Fire Starter

    Dubuque, Iowa
    You might find some of my messages in the wrong place but bare with me I am soon to get it right
    Daveyhunter
     
  19. May 7, 2006 #16
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Davey, If I find a post that should be in another thread, I'll move it or notify the poster by PM where their post should go. If it gets to be a problem, then I'll just have to ask a couple of the guys to fold you in half and stuff you in your smoker. :mrgreen: Luckily though I haven't had to do that yet.
     
    ryantheinsane1 likes this.
  20. May 23, 2006 #17
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    Way Cool Dutch, They look AWESOME! I have stuffed double thick pork chops with a sasuage stuffing but never the loin. I'll have to try it .. Sometimes the whole pork tenderloin goes on sale for 1.99 per lb. When it goes on sale you'll know what I'll be doing..

    Great Pics also ... Nice step by step info.

    Joe
     
  21. May 23, 2006 #18
    Dutch

    Dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member OTBS Admin SMF Premier Member

    Midvale, UT
    Joe, This is made with the pork loin. I've too have been tempted to stuff the tenderloin but I find that it is to small to get a decent fillet. Now what I love to do is cut the tenderloin into 1 inch medallions, sprinkle it with a little garlic salt toss it onto a hot grill and mop it with my Mahogany sauce. See my Smoked Pork Loin with Mahogany Sauce post for the sauce recipe.
     
  22. May 23, 2006 #19
    joed617

    joed617 Smoking Fanatic OTBS Member

    North East
    Dutch, Looks like I joined the right Forum ... This place is great and lots of friendly folks ..

    Joe
     
  23. Jun 5, 2006 #20
    johnnyreb

    johnnyreb Smoking Fanatic OTBS Member

    SC
    Earl how long did that take to cook?

    looks like Sunday dinner material 8)
     
Page 1 of 4