Cajun sausage roast
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Cajun sausage roast
  Cajun    Roast    Sausage    Pork  
Last updated 6/12/2012 12:42:31 AM. Recipe ID 1534. Report a problem with this recipe.
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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.
  
  




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Recipe ID 1534 (Apr 03, 2005)

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