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!!!)
BBQ indirect if using charcoal or direct if on a Traeger. I kept the temp at about 275 for approx 2.5 hours until the internal temp was 145F. I used Oak and hickory pellets today.
In the last 5 minutes I glazed with the Dinosaur Creole Honey Mustard sauce and let it rest for 15 minutes.
Served with Mashed taters Edamame and tomatoes!