---------- Recipe via Meal-Master (tm) v8.04
       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