Sausage Stuffed Steak


2 1 1/4 to 1 1/2-pound flank steaks
Salt and Pepper
1/2 pound ground pork
1/2 pound ground beef
1/4 cup chopped celery
1/4 cup chopped onion
1 cup prepared cornbread stuffing mix
1/4 cup water
1/4 cup shredded carrot
1/2 cup coarsely chopped walnuts
1 apple, pared and diced
1 egg

Prepare coals. Gently pound steaks with a mallet to 1/4-inch thickness; season with salt and pepper. Sauté sausage in a skillet until lightly browned; add beef and brown completely. Remove meat; drain all bu 2 tablespoons fat. Sauté celery and onion until tender. Combine stuffing mix with water; add meat, vegetables, walnuts, apple and egg. pin long sides of steaks together with toothpicks; turn meat so picks are on bottom and spread stuffing mixture over meat. Roll tightly, beginning with the long side; skewer ends to enclose stuffing securely. Using butchers string, tie roll securely in 5 or 6 places; remove toothpicks. When coals are ready, spread them in a circle to the outside of the grill; place meat in center of grill. Cook 1 to 1 1/2 hours until done, turning frequently.

Serves 6
Preparation time: 2 to 2 1/2 hour
Approximate calories per serving… 390

Beet Salad
Sausage Stuffed Steak
Peach Shortcake

© 1973 Curtin Publications, Inc. New York, N.Y. Printed in U.S.A.

1 thought on “Sausage Stuffed Steak

  1. Thomas Thut

    This was fantastic, I haven’t made stuffing in a long time and this was absolutely perfect.

    Great combination from the apples and onions. the only thing I wish I had was bigger flank steaks. they were extremely floppy and difficult to twine.


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