Lynn's Roast Sausage

 

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 
Black Pepper
 2 Tbs Soy sauce 
1/2 c Cold Water 
2  Tbs Cornstarch 
1/2 tesp Kitchen Bouquet

Mix 2 tbs each Granulated Garlic, Chives, Parsley Flakes and Restaurant Black Pepper to Make  SEASONINGS 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 SEASONINGS 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" 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 roasts 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 inside, about 160-165 F. on meat thermometer. 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 Kitchen Bouquet and adjust seasonings.

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