I have been wanting to do this for a while. I love andouille sausage and cornbread and together they are goodness on a plate.
I opened up a standing pork roast and flattened it out a bit using my marble pestle. One of these days I am going to have to purchase a meat mallet. It would have been flatter.
Ingredients for this recipe:
1 pork roast
1 lb andouille sausage fine dice
2 cups approx cornbread crumbled
2 tbsp butter
1 leek finely chopped
1 red pepper finely chopped
1/2 red onion finely chopped
1 tbsp sage
2 tbsp creole seasoning (I used Tony Chacheres Creole Seasoning)
3 cloves garlic minced
1 tsp salt
1 tsp pepper
1/2 cup Dinosaur BBQ Creole Honey Mustard Sauce
1/2 cup finely chopped parsley
Saute the sausage, onions leeks and peppers in butter (because EVERYTHING is better with Butter) until the onions and leeks are soft. Add cornbread, sage, parsley, salt, pepper, parsley and half the creole seasoning.
Let this mixture completely cool.
Season the pork (both sides) with salt pepper and creole seasoning.
Spread the sausage filling out onto the pork. I use an offset spatula for this its easier for me.
Roll the pork together tightly and secure using either butchers twine or be lazy like me and use
food loops. (seriously how easy are these things>??? and they go in the dishwasher !!!bonus!!!)
for more pictures please see: http://divaq.ca/standing-pork-roast-stuffed-with-andouille-sausage-and-cornbread