Sausage-stuffed Pork with Aioli Sandwiches

Recipe: the National Pork Board

YIELD: 12 servings

Sausage:
5 lbs. fresh ground pork
4 cups tart green apples, diced
¾ cup club soda
¼ cup corn syrup
¼ cup fresh sage, chopped
3 Tbsp. garlic, chopped
1 Tbsp. salt
1 Tbsp fennel seed
1 Tbsp. crushed red chiles
1 Tbsp. black pepper

1 whole 6-7 lb. pork loin
12 rosemary and garlic rolls
¾ cup aioli
1½ cup caramelized onions
12 slices fontina cheese

1. For sausage: Combine all sausage ingredients in mixer bowl; mix on low speed until evenly blended. Cook small piece of sausage to check seasoning. Adjust with salt and pepper if necessary. Chill until ready to use.

2. For loin: Preheat oven to 400°F. Cut one ½" wide slit in center face of loin with boning knife, starting from each end; joining slits in center. Pipe sausage into cavity. Season loin with salt and pepper. Roast in preheated oven to medium doneness, 45 minutes. Let rest in warm place 20 minutes before slicing.

3. To serve: Lightly toast rolls; spread with aioli. Top with caramelized onions, pork slices and fontina. Warm sandwiches in oven until cheese melts.
Recipe: the National Pork Board.