Pork Loin stuffed with Blue Ribbon brats

[John Belvedere]

There is nothing like pork wrapped in pork. Recently I made a pork loin stuffed with Blue Ribbon brats. I took my boning knife and a 12” carving Carving knife to make the hole length wise in the pork loin for the sausage. I cooked my brats first to make sure the pork loin would not be over cooked while waiting for the brats to come to a safe temp. Once the brats cooled off I stuffed them into the pork loin and seasoned it with salt and pepper. I then tied up the pork loin and smoked it on my Big Green Egg. Once the internal temp of the brats reached 150 I pulled it off a let it rest for a few minutes. I sliced it up and served along with my homemade sourdough rye bread. It was a big hit with the family!

[Jonathon]

@Retired-RailRoader Austin is going to flip out over this and insist we do it, he is a freak for stuffed pork loins! Sounds awesome though, I’ll get this posted with a link to this article across Walton’s/Meatgistics social media!

[Chef]

Jonathon sounds like another candidate for the Recipe section.

[Austin]

@Retired-RailRoader I love it! Stuffed pork loin or tenderloin is probably my favorite thing to smoke! These look delicious!

[Jonathon]

Chef We will have news on that real soon, like hopefully about 1 hour.

https://meatgistics.waltonsinc.com/category/54/user-recipes

[PapaSop]

Awesome!

[zbigjeff]

People on this site and the Sausage Makers FB site are continually having all sorts of fun. It always amazes me that the people who say: Oh, that’s way too much work will always want you to give them your sausages or creations. Then, when you say NO (because of their attitude), you’re the bad guy. Keep up on the making of new creations Retired RailRoader and many others.

[Jonathon]

zbigjeff YUP, that was perfectly said!

[Chef]

zbigjeff You are so correct