Pork chops stuffed with country sausage and baked in a bourbon mustard glaze from Hot Links and Country Flavors: Sausages in American Regional Cooking (page 28) by Bruce Aidells and Denis Kelly

  • bulk sausage
  • thick-cut pork chops
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute Creole mustard for Dijon mustard. Can use the book's "Kentucky style pork sausage," p9.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky black-eyed peas or Hoppin' John; Stewed okra and country sausage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Creole mustard for Dijon mustard. Can use the book's "Kentucky style pork sausage," p9.

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