my cute sausage-y loins

Discussion in 'Pork' started by thebarbequeen, Jan 8, 2011.

  1. thebarbequeen

    thebarbequeen Smoking Fanatic

    Well, following in the footsteps of ThunderDome, as inspired by Dirt Bag,

    http://www.smokingmeatforums.com/forum/thread/102230/kielbasa-stuffed-pork-loin-qview

    I just had to try this!  Happened to have a couple cute little tenderloins, about 1.25# each and a couple links of andouille and polish from my butcher.  Made the incision and tried not to giggle as a worked the sausages in. giggled anyway.   After I had...  the loins, they got a nice massage to make up for it with some horseradish sauce, dijon mustard, fresh parsley and my regular spicy rub. Tied the open end with string. 

    Trying a couple of Wntrlnd's onions today, too.

    [​IMG]

    went in at 250 for not quite 2 hours. pulled at 170 and tented w/ foil just to hold for a short bit.

    [​IMG]

    here ya go

    [​IMG]

    Cheers! nothing like a yummy Belgian Ale with pork. Unless it's some other great tasting beer...

    [​IMG]

    not a pretty plate, but oven roasted spuds and sauteed cabbage w/apple

    [​IMG]

    got good reviews, and as usual, seemed better the next day. Hubby loved it in sammies.

    Thanks DirtBag and ThunderDome!!!
     
  2. Wow! That looks awsome. Wild pork on pork action made ya giggle?
     
  3. thebarbequeen

    thebarbequeen Smoking Fanatic

    You have no idea. Well, actually, YOU probably do! wasn't sure whether to apologize to them or offer them a cigarette...
     
  4. scarbelly

    scarbelly Smoking Guru OTBS Member

    Might have been you who needed the cigarette from the way it sounds. I can see the big smile on your face and the twinkle in your eye as I sit here typing this.  [​IMG]S&M is not new to you sister

    Good looking food too [​IMG]
     
  5. ROFL, I love it!

     
     
  6. les3176

    les3176 Master of the Pit

    Thats funny and awesome in one post!!!  That looks like alot of prep work,but the result is incredible!!! great job
     
  7. thebarbequeen

    thebarbequeen Smoking Fanatic

     Are you perhaps recalling my fondness for poultry bondage, as well??    thanks for the beers!
     
    It's quite simple, check out the post by ThunderDome.  When I make up a rub, I always make extra and keep a good-sized shaker jar (like an empty costco spice size) with my other spices.  Comes in handy all the time.  The trickiest part was since my loins were small [​IMG]  (well, that's another story), I wanted to not slice them in half. Trying to keep the knife straight down the length and not accidently cut through the meat - while making sure I was making a big enough slit for the sausages, I was really careful with that. thanks for the compliment!

     
     
  8. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    [​IMG]

    I saw that thread the other day and I also thought it looked pretty good but you have added a little dirtyness to it. Now it looks liek somethig I will have to try............HONEY come here.
     
  9. That looks like a tasty meal right there now creative concept. How do you make your sauteed cabbage & apple?
     
  10. thebarbequeen

    thebarbequeen Smoking Fanatic

    "That looks like a tasty meal right there now creative concept. How do you make your sauteed cabbage & apple?"

    Well, really simple. Took half a head of cabbage and cut it up coarsely, had a nice big apple - not a fuji, but something similar, I usually use granny smith but this one was handy and held its shape and flavor really well, cored and cut into chunks.  Heated up a bit of olive oil and butter in a large skillet, added some caraway seed, old bay; then cabbage & apple, toss around a bit, add a pinch of sugar, cook couple minutes.  Add a little moisture, just enough to make a bit of steam; wine, beer or fruit juice.  I cover it long enough to help the thicker cabbage parts start cooking, 2-4 min.  Then the lid comes back off and a bit more saute action. I gave it a little shot of reduced balsamic syrup at the finish. I cook it til just tender, adjust seasonings. I try not to let it get watery or soft. The timing, amt of liquid added, and how long it steams depends on the produce itself, how much I have in the pan, and the size of the pieces.   I usually add chopped carrot for color and sweetness, too, but I didn't this time around.  Cabbage is a really versatile and easy veg. We eat it a lot.
     
  11. meateater

    meateater Smoking Guru SMF Premier Member

    Now how in the world did you get a inside smoke ring???   [​IMG]     This is a SMF first folks!!!
     

  12. We used to eat cabbage quite a bit growing up. My mother used to prepare it with butter and a little dill sometimes. So anyway, I've been thinking of making a  cabbage dish for a friend of mine who is quite fond of cabbage. Likes cabbage and dumplings and cabbage soup. When I saw this I thought it might go real well with something like ham or even sausages as you in a round about way have done.
     
  13. I was wondering about that too Meat. Maybe thats from the sausage?
     
     
  14. thebarbequeen

    thebarbequeen Smoking Fanatic

    Check out ThunderDome's loin [​IMG]   - he got one first. and his is prettier than mine!          Had one in a fatty once,too, but it was from red chard in the filling!

    http://www.smokingmeatforums.com/forum/thread/102230/kielbasa-stuffed-pork-loin-qview

     
     
  15. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That's one good looking meal you served up there missy. I've got to stay from this forum for a while. My to do list is getting huge. Thanks for your humorous play by play.
     

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