PORK LOIN STUFFED WITH ITALIAN SAUSAGE
Serves: 6 1 (4 lb.) - pork loin with out bone, partly frozen Cajun seasoning or favorite rub, to taste 2 Italian Sausages, partly frozen 1 tablespoon - liquid smoke, optional Wash loin pat dry. With a long knife cut a cross through meat , end to end, (frozen easy to cut). Screw in the Italian Sausage. Cover with Cajun seasoning/rub. Smoke over hickory wood (or wood of choice) for 2 to 21/2 (be careful can dry out meat). Enjoy Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
