A Pork Loin Question

I don't know where the thread is,but we have done a bunch of them.

The freezing may have been to force the sausage through a small tunnel through the loin.

If that is your choice,i.e. with chorizo ,or andouille,you can freeze it ,stuff it and let it thaw.

My suggestion would be to butterfly the loin and pound it flat ,to maybe 1/2 inch.

Saute' your sausage ,with whatever other ingredients you wish to include ,and chill it.

Fill the loin with the sausage mixture and tie every couple of inches.

Put your probe in the sausage mix and cook to no more than 140� internal.

Hope this helps a little.

Tom:

Thanks. The butterflying sounds like an easy way to do it, and I never though of the fact that you could just let the already stuffed sausage thaw in the fridge before you started cooking.

You are a fountain of good ideas and I appreciate the advice.

Fred

Yessir