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Cajun Sausage Roast


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Bread Muffins Pork/ham

Ingredients:

  • 1 PORK LOIN (VERY LEAN APPROX
  • 3 #)
  • 1 lb SMOKED CAJUN SAUSAGE
  • (Andouille if available)
  • 1 sm ONION -- (CHOPPED FINE)
  • 1 sm BELL PEPPER GREEN PEPPER --
  • CHOPPED FINE
  • SALT
MYSEASONING[tm] mix
  • 4 tb Black Pepper
  • 4 tb Granulated Garlic
  • 4 tb Dried Chives -- (ground
  • Fine)
  • 4 tb Dried Parsely -- (ground
  • Fine)
Gravy
  • 2 tb SOY SAUCE
  • 1/2 c COLD WATER
  • 2 tb CORNSTARCH
  • 1/2 ts KITCHEN BOUQUET

Directions:

1- Mix gran garlic, chives, parsley flakes, and restaurant black pepper to make MYSEASONING mix. Add salt to mix. 2- Cut the whole loin into smaller roasts, about 6in. long, cut a hole through the center of roasts, along the center axis of the roasts to 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 sausage, and pour about a Tbsp of MYSEASONING. into the long holes, and push something through the roasts to distribute the seasoning. Slide the smoked sausage through the longitudinal holes in the roasts until about 1 in of sausage protrudes from each end. Dust inside and out with MYSEASONING and salt, and allow to sit and marinate at room temp about 30 mins. 3- Place the roasts on a rack, inside a covered roaster, pour the cut up onion and bell pepper into bottom of roaster, and place, uncovered in a 425F oven for approximately 30 mins., or until seared lightly on the outside. 4- Cover the roaster, and continue to cook with a meat thermometer until done inside (about 160-165F or your choice). 5- Remove roasts, trim end faces of excess sausage, and chop fine . Add cornstarch dissolved in cold water, soy sauce and thicken sauce. This should produce smooth faced roasts with sausage embedded in the face of the chops, and a smooth light brown sauce. 6- Adjust color of sauce with Kitchen Bouquet and adjust seasoning with MYSEASONING. 7- Serve with brown rice and caramel carrots. COPYRIGHT 1995, CHARLES C. LEBLANC.
 
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File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip