Monday, April 20, 2009

Cajun Sausage Roast

1 3 pound Pork Loin Roast
1 Pound Smoked Cajun Sausage
1 Small Onion -- Chopped fine
1 Small Green Bell pepper -- Chopped fine
Granulated garlic
Dried Chives
Parsley Flakes
Restaurant Black Pepper
2 Tbsp Soy sauce
1/2 Cup Cold Water
2 -3 Tbsp. Cornstarch
1/2 Teaspoon Kitchen Bouquet

Mix Granulated Garlic, Chives, Parsley Flakes and Restaurant Black Pepper to Make MYSEASONINGS mix. Add salt to mix. Cut the whole loin into smaller roasts, about 6" long, cut a hole through the center of each roast, along the center axis of the roasts and insert the sausage. If the cross-section of the roast is big enough, cut two parallel holes. Open the holes to the size of the smoked sauce and pour about 1 T. of MYSEASONINGS into the long holes and push something through the roasts to distribute the seasoning. Slide the smoked sausage through the longitudinal holdes in the roasts until about 1" of sausage protrudes from each end. Dust inside and outside with seasonings and salt. Allow to sit and marinate at room temperature for 30 mins. Place the rosts on a rack, inside a covered roaster, pour the cut up onion and bell pepper into bottom of roasted and place, uncovered in a 425 F. oven for approximately 30 mins. or until seared lightly on the outside. Cover roaster and continue to cook with a meat thermometer until done inside, about 160-165 F. on meat thermomete. Remove roasts, trim end faces of excess sausage and chop fine. Add cornstarch dissolved in cold water, soy sauce and thicken sauce over Med. heat. Adjust color of sauce with Kitchen Bouquet and adjust seasonings.

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