Kingdom of Callaway - Fulton, Mo 65251 | Butterfly it, and pound the two sides with a meat mallet a bit. Rub all over with a good dry rub. Take a pound of your favorite sausage and put in the center of one half, and cover with the other half. Use butcher string to truss it all back up. Bake or smoke slowly until sausage in center is almost done. Let rest wrapped in foil, remove string, and slice.
Almost foolproof. Just don't over cook.
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Need advice on baking a whole pork loin in oven?
