Andouille Sausage Stuffed Pork Loin

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4 cups spring greens, loosely packed (mustard, collard, turnip and/or arugula mixed with spinach and/or chard)
2 tablespoons unsalted butter
1 onion (finely chopped)
2 cloves garlic
salt and freshly ground black pepper to taste
4-5 pound center cut pork loin, butterflied
3 Aidells Cajun Style Andouille Sausage links
1/4 teaspoon coarse-grained mustard
1/2 teaspoon ground cayenne pepper
1 teaspoon fresh sage, chopped
1 teaspoon freshly ground black pepper
3 tablespoons bacon fat or unsalted butter