Pork loin stuffed with Korean blood sausage
Blood sausage sounds weird but tastes good. I have been eating it in one form or another for as long as I can remember. Blood sausage is made from animal blood, usually pork, and filling. The filling can be oats, barley, rice, onions, offal, or other local cereals, vegetables, or meat.
Blood sausage is made from animal blood, usually pork, and filling. The filling can be oats, barley, rice, onions, offal, or other local cereals, vegetables, or meat.
I recently bought blood sausage in a Korean market. It was frozen. The Korean version uses sweet potato noodles as a filling along with pig snouts. Yeah, most find it disgusting. To us ethnics and real foodies, well, we find it tasty.
I decided to stuff a pork loin with the sausage. You can substitute any sausage you want for this recipe if blood sausage makes you squeamish. Cooking time is 30 minutes per pound.
I served this with a side of sauteed mushrooms, asparagus, onions, and garlic.
While waiting for this to cook, I heated the remaining link of blood sausage and ate it with a side of colcannon.
Boneless pork loin 3lbs.
Blood sausage or substitute
Preheat oven to 350° F.
On the bottom (lean side) of the loin, cut a flap about 3/8 inch thick.
Season with salt and pepper.
Slit the casing of the sausage. Spread the sausage meat in an even layer on the loin. Close the flap.
Truss the loin and liberally season with salt and pepper.
Roast in the oven for 30 minutes per pound or until internal temperature is between 150 and 155 degrees using an instant read thermometer.
Let rest for 20 minutes.
Slice into 1/2 to 3/4 inch pieces and serve with your favorite side dish.