Andouille-Stuffed Pork Shoulder with Creole Mustard Sauce.
I love to use andouille as a stuffing, especially with pork. Here, I'm using a pork shoulder instead of my traditional pork chop.
1 tablespoon butter
1/2 pound andouille sausage, finely chopped
1/2 cup finely chopped red onion
1/2 cup finely chopped celery
1/2 cup finely chopped green bell pepper
2 tablespoons minced garlic, divided
1 1/2 cups bread crumbs
1 1/4 cup chicken stock, divided
5 teaspoons chopped fresh thyme, divided
5 1/2 teaspoons Creole seasoning, divided
Kosher salt and fresh black pepper to taste
1 (4-pound) boneless pork shoulder roasy
1 cup Creole mustard
1 tablespoon honey
Preheat oven to 325℉. Line a large roasting pan with foil; top with a wire rack.
In a large skillet, heat butter over medium-high heat. Add andouille; cook, stirring frequently, until browned, 4 to 5 minutes. (Reduce heat as necessary to prevent overborwning.) Remove andouille using a slotted spoon, and place in a large bowl, reserving drippings in skillet.
Add onion, celery, bell pepper, and 1 tablespoon garlic to skillet; sauté, stirring frequently, until vegetables are softened, 4 to 5 minutes. (Reduce heaters necessary to prevent over-browning.) Add breadcrumbs, 1/2 cup stock, 3 teaspoons thyme, and 1 1/2 teaspoons Creole seasoning, stirring to combine. Add vegetable mixture to andouille. Taste, and adjust seasonings with salt and pepper, if desired.
Make a lengthwise cut 3/4 to 1 inch from cutting surface into on long side of pork. Keeping knife Darrell to surface, continue to slice and open pork, working towards center, until roast can unroll into a large, flat rectangle; cover with plastic wrap. Using the flat side of a meat mallet or rolling pin, pound meat to an even thickness, if needed.
Spread andouille mixture onto pork, leaving a 1/2-inch border on all sides. Start with one long side, roll up pork and filling, jelly roll style. Tie with kitchen twine in 3 to 4 places to secure. Sprinkle roast with remaining 4 teaspoons Creole seasoning. Place roast, seam side down, on prepared rack.
Bake until a meat thermometer inserted in thickest portion registers 155℉, 2 1/2 to 3 hours. Remove roast from pan, reserving drippings. Cover roast with foil, and let stand for 15 minutes.
In a large skillet, heat 2 tablespoons drippings over medium heat. (If not enough drippings, replace with 2 tablespoons butter.) Add remaining 1 tablespoon garlic; cook, stirring frequently, until softened, 3 to 4 minutes. Stir in mustard, honey, remaining 3/4 cups stock, and remaining 2 teaspoons thyme; cook until slightly thickened, about 2 minutes. Serve immediately with pork roast.
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Good Cooking, Good Eating and Good Living!!!