A Gaggle of Girls
I'm a divorced mom of 3 gluten-free daughters. We've outgrown dairy, soy, egg, and corn allergies, but still deal with a berry allergy in my youngest.
More about us
email me
Bentos for A Gaggle of Girls
The Year of Living Change-erously
I'm a Mormon.

We are hosted by Invehosting

postheadericon Sausage-stuffed Pork with Apples

This was inspired by an earlier recipe, sausage stuffed chicken, some meat on sale, and a new type of sausage. It’s been made over and over again, because it’s easy and everyone loves it.

This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, soy free, egg free, tree nut free, peanut free, fish free, shellfish free, corn free, top 8 allergen free, and South Beach phase 2 safe recipe.

Sausage-stuffed pork with apples

  • 2 lbs pork sirloin, thinly sliced

  • 1 lb apple sausages (NOT precooked)
  • 1 apple, cored and sliced into thin slices
  • pinch kosher salt
  • splash apple cider vinegar

Preheat oven to 350F. Prepare a 9×13 or 9×11 baking pan (I lined mine with Reynolds Release – I love that stuff).

Lay a piece of pork sirloin in the pan. Squeeze out part of the apple sausage from the casing onto the pork sirloin. Roll sirloin around sausage, and set in pan. Repeat until you have used up all the sirloin and sausage.

Fall Dinner

Core the apple and slice it into thin slices. Lay the apples on top of the pork stuffed with sausage. Sprinkle a pinch of kosher salt on top, then splash a little apple cider vinegar to help with moistness.

Bake for about 45 minutes – until internal temp reaches at least 163.

This is a lovely fall meal. We served with baked sweet potatoes, applesauce, and a salad.

Comments are closed.

Look at our lunches!
Foods we have made
Recipe Categories