STUFFING A PORK ROAST

I want, eventually, to stuff a boneless pork roast , and the hungarian recipe i may make (p.107, Carry-out Cuisine) directs me : "Using a skewer, stuff the roast with the hot smoked sausage(same length as the roast)" What the heck does this mean? I thought i would take a slicing or boning knife, insert it through the middle, lengthwise, of the roast, wiggle it around to make a cavity, and insert the sausage(I thought i'd use andouille.) What's your method?
p.s. I'd love any links to fav Stuffed Pork recipes of yours! Thx much for your help.

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5 Comments

ChefJune April 10, 2016
I do the boning knife thing and when I've made the slit, I stick my sharpening steel into the incision to make the hole big enough for the stuffing.
 
LE B. April 11, 2016
ah yes, a chef after my own heart!
 
pierino April 10, 2016
You open up the roast, spread it out, make a few diagonal slashes and add your filing. After that using kitchen twine you it back up like a salami. Merrill uses the same method I do and there is a video here it Food52 that you can use. It's probably on YouTube too.
 
pierino April 10, 2016
As you asked, here's my own recipe.https://food52.com/recipes/11439-market-style-porchetta
 
amysarah April 10, 2016
I'd just make a cavity with a knife, as you describe - andouille is firm, so should be easy to work through it. I've also stuffed pork loin (with dried fruit, herbs, etc.) by making a sort of "c" shape cut lengthwise to "uncoil" it into one thinner piece, then stuffed, rolled and tied.
 
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