💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › americas › cajun › recipe16… captured on 2022-06-12 at 00:17:35.
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Title: Cajun Sausage Roast
Categories: Cajun, Main dish, Sausage, Pork
Yield: 8 servings
1 3 pound Pork Loin Roast
1 lb Smoked Cajun Sausage
1 sm Onion -- Chopped fine
1 sm Green Bell pepper -- Chopped
: fine
: Salt
: Granulated garlic
: Dried Chives
: Parsley Flakes
: Restaurant Black Pepper
2 TB Soy sauce
1/2 c Cold Water
2 3 Tbsp. Cornstarch
1/2 ts 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 small er roasts,
about 6" long, cut a hole through the center of each
roast, al ong the center axis of the roasts and insert
the sausage. If the cross-se ction 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 se asoning. 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 temp erature
for 30 mins. Place the rosts on a rack, inside a
covered roaster, pour the cut up onio n 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
ins ide, about 160-165 F. on meat thermomete. Remove
roasts, trim end faces o f excess sausage and chop
fine. Add cornstarch dissolved in cold water, s oy
sauce and thicken sauce over Med. heat. Adjust color
of sauce with Kit chen Bouquet and adjust seasonings.
Recipe By : Clebert/AOL
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