Butterfly the pork loin into a 3/4 inch thick, flat piece. Pound between Saran Wrap with a tenderizer to flatten if nessesary. Rub with lemon grass paste (this contains salt).
Filling: Peel and chop the apples into 1/3 inch cubes. Remove sausage from casings and mix the meat and apples.
Place the filling onto the seasoned, butterflied pork, along the edge, making sure when you roll up the meat the bit of fat end up on the top exterior. Roll up the meat as tight as possible and tie off with butchers twine, spacing by about an inch.
Preheat oven to 450f. Place the stuffed pork loin onto a shallow baking sheet, and brush with the glaze. Cook at 450f for 20 minutes, then switch to 350f until it reaches 145f at its thickest point (about 30 more minutes but will vary based on your oven and size of the loin). Rest for 20 min before cutting. Slice as thinly as possible; I preferred it even more the day after cold.