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.