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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.

asked by LE BEC FIN over 2 years ago

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5 answers 6021 views
amysarah
amysarah

amysarah is a trusted home cook.

added over 2 years ago

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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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

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.

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pierino
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 2 years ago

As you asked, here's my own recipe.https://food52.com/recipes...

ChefJune
ChefJune

June is a trusted source on General Cooking.

added over 2 years ago

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.

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LE BEC FIN
added over 2 years ago

ah yes, a chef after my own heart!