Cajun Sausage Roast
- 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
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
