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Recipe for cooking cajun sausage roast

Recipes from Cajun Country :: Cajun Main Dish Meats


1 (3 pound) pork loin roast
1 lb. smoked Cajun sausage
1 small onion, chopped fine
1 small green bell pepper, chopped fine
2 Tbsp. soy sauce
1/2 c. cold water
2 to 3 Tbsp. cornstarch
1/2 tsp. Kitchen Bouquet

Seasoning Mix
Granulated garlic
Dried chives
Parsley flakes
Black Pepper
Salt

Seasoning Mix: Mix granulated garlic, chives, parsley flakes and black pepper to make seasoning mix. Add salt to mix.

Cut the whole loin into smaller roasts, about 6 in. long. Cut a hole through the center of each roast, along the center axis of the roasts and 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 1 Tbsp. Seasoning Mix 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 outside with seasonings and salt. Allow to sit and marinate at room temperature for 1/2 an hour.

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 or without a lid, in a 425 degree F oven for approximately 1/2 an hour or until seared lightly on the outside.

Cover roaster and continue to cook with a meat thermometer until done inside, about 160 165 degrees fahrenheit on meat thermometer.

Remove roasts, trim end faces of excess sausage and chop fine. Add cornstarch dissolved in cold water. Add soy sauce and thicken sauce over med. heat. Adjust color of sauce with Kitchen Bouquet and adjust seasonings.

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