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glued2it
04-09-2008, 08:32 AM
Inspired by smokie okies pinwheel and Pork pork pork, I did some experimenting.

I had a little whole loin I picked up pretty cheap last week.
Not sure what to do with it I looked around to See what I had.
I saw the sausage in the freezer and figured that should work.
Since I was rubbing it the day before I let the sausage semi thaw.
Figuring it would thaw the rest overnight.
This worked really well.
I was going to wrap in bacon but decided against it.
I cut a slit into the loin to allow an area for the sausage, thus leaving the loin whole.
With the sausage being semi frozen it really held it's shape creating a good cylinder shape.
I mixed in the pork juices with some chicken gravy and poured it across the slices.

Good stuff!

http://i225.photobucket.com/albums/dd186/glued2it/Picture452.jpg



http://i225.photobucket.com/albums/dd186/glued2it/Picture454.jpg

TX Sandman
04-09-2008, 12:47 PM
:woohoo:That looks awesome, Jeremy! I can't imagine it even needed the gravy!

:thumbs up: Great job!

glued2it
04-09-2008, 12:55 PM
It didn't need the gravy but it was good

BlazerQue
04-09-2008, 04:02 PM
Nice work.

peculiarmike
04-09-2008, 04:07 PM
Yeppers! It looks mighty good! I'll have mine with the gravy. :thumbs up:

Bassman
04-09-2008, 07:38 PM
That looks great! I'll go along with the other and take the gravy :thumbs up:. Keith

creepyrat
04-09-2008, 09:35 PM
hmm tasty looking, i'll have to try that

SmokyOkie
04-10-2008, 09:38 AM
If you'd stuffed it with some of the same stuff we stuffed the pinwheel with, you'd really have something.

For that matter, what about Italian sausage, bratwurst or even chorizo.

I don't understand evryone's infatuation with breakfast sausage.:rant::stir:

glued2it
04-10-2008, 09:43 AM
If you'd stuffed it with some of the same stuff we stuffed the pinwheel with, you'd really have something.

For that matter, what about Italian sausage, bratwurst or even chorizo.

I don't understand evryone's infatuation with breakfast sausage.:rant::stir:

I have several ideas of stuffing medium.However it was a on the fly cook and Breakfast sausage is all I had.

I wil defininatly try some variations in the future.

TX Sandman
04-10-2008, 09:56 AM
I don't understand evryone's infatuation with breakfast sausage.:rant::stir:


Don't look at me. When I made a stuffed fatty, my wife tried it, looked at me, and said "It's sausage." (The MIL and a family friend had a different, better reaction. :D )

SmokyOkie
04-10-2008, 10:02 AM
Please fprgive my rant. I'd just like to see a little creativity, and maybe some recipe sharing for othe varieties of sausage.

I mean, raw sausage making is so easy. Just buy some fairly fatty ground pork, add some fat if necessary, then experiment with seasoning/herb blends.

I hear folks all the time discussing which brand of breakfast sausage is their favorite, but never which of their herb blends they like the best.

While I do like a good sagey breakfast sausage, there are so many other things a body can do.

Some of the other forums have so many pix of breakfast sausage fatties that they all start to blur together.

Fatboy
04-10-2008, 10:09 AM
I think I feel a raw sausage making contest coming on. Anybody got any suggestions as to how we might administer it?

glued2it
04-10-2008, 10:21 AM
The rant was fine, I understand. I don't like fatty's personally.

There is a cream cheese based sausage recipe my mom uses to make some concoction. I figured some variation of that might be pretty good.

I'm not real big on herbs, spices I use sparingly. I think the only purpose sage has is smudging(Cleansing ritual).:roflmaoha0:

I'm interested in what people like to use. I might like something I didn't know I liked.:shrug:

SmokyOkie
04-10-2008, 11:06 AM
Without spices and herbs, all you have is ground meat. Herbs and spices are what makes a sausage what it is.

glued2it
04-10-2008, 11:22 AM
Without spices and herbs, all you have is ground meat. Herbs and spices are what makes a sausage what it is.

That's the obvious:roflmaoha0:

Since I've never made sausage or cooked with herbs I wouldn't know where to start.

I never got into sausage making because I don't have a meat grinder.
I guess ground pork from the store would work though.

I look at some sausage recipie's and pick some up today.

Willkat98
04-10-2008, 03:21 PM
For that matter, what about Italian sausage, bratwurst or even chorizo.



I have done all of these and more. For years, thats all I did. I also added a variety of polish sausages, and some german "wursts".

I love the bullseye effect of the cuts.

And I would just cut a long "X" through the loin, then use par-frozen sausage links with plenty of holes poked through them.

Never took the time to make a stuffer/plunger, but I just might someday.

Looks awesome G2I!

SmokyOkie
04-10-2008, 03:33 PM
I have done all of these and more. For years, thats all I did. I also added a variety of polish sausages, and some german "wursts".

I love the bullseye effect of the cuts.

And I would just cut a long "X" through the loin, then use par-frozen sausage links with plenty of holes poked through them.

Never took the time to make a stuffer/plunger, but I just might someday.

Looks awesome G2I!

Once again, great minds work alike!

cowgirl
04-11-2008, 01:46 PM
Glued, it looks great!:thumbs up:

SmokyOkie
04-11-2008, 03:48 PM
Well hi Patty. Nice to see you stop by!

cowgirl
04-11-2008, 05:15 PM
Hi SmokyOkie...nice to see ya!:)