Preparing a Sausage-Stuffed Pork Loin

Insert a long slicing knife into center of face of pork loin, piercing pork loin clear through center. Withdraw knife and insert knife again into face of pork loin, at an angle perpendicular to the 1st cut (creating an x in the face of pork loin).
Unwrap frozen smoked sausage; holding pork loin in one hand and sausage in other, force sausage into the pork loin through the x cut in the face of the loin. If the sausage is longer than the loin and protrudes out of the end of loin, trim off excess sausage and discard.

Step by Step Preparation Guides

Double-Butterflied, Stuffed and Rolled Pork Loin
Double Pocket Chop
Carving the Perfect Ham
Sausage-Stuffed Pork Loin
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