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Basically just take a boneless pork loin, and cut a slit in the middle all down the length of the loin. Stuff the sausage in the hole. It might be hard to get in so you might want to lube it up with some olive oil or something so it slides in easier first. Also, before you stuff the sausage in the hole, you might want to take the sausage and puncture it with a fork, so as it cooks, the juices flow out and season the pork loin from the inside out.
You can grill the pork loin, or roast it in your oven.
Scott, what brand do you find that shows 0 for the carbs. Most of what I saw was pretty carby. We like to grill 2-3 diff sausages and serve with good cheeses (and before LCg some homemade pumpernickel bread but I can't figure out how to do LC pumpernickel).
LOL! Hide the Sausage is a ephemism for sex. This thread is hilarious. Hide the Sausage in the Meat... well, that just takes some of our minds to places other than the kitchen.
Scott, what brand do you find that shows 0 for the carbs.
I just checked the brands at my supermarket. Hillshire is 2, as is the supermarket house brand. The brand that I usually buy is Winding River. That's 0. Unfortunately Winding River is only local. Sorry.
LOL! Hide the Sausage is a ephemism for sex. This thread is hilarious. Hide the Sausage in the Meat... well, that just takes some of our minds to places other than the kitchen.