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  • Writer's pictureTommy Centola

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.


Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

Good Cooking, Good Eating and Good Living!!!

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