Cajun sausage roast Recipe

Home -> [Asian, Chinese, Creole & Cajun, Entrees, Ethnic, Pork, Sausages, Southern] -> [Cajun sausage roast Recipe]

Cajun sausage roast

Artist:

Categories:

Asian, Chinese, Creole & Cajun, Entrees, Ethnic, Pork, Sausages, Southern

Yield:

Rating:

Print Recipe

Favorites

Add to Favorites

Ingredients:

Procedures:

1	Recipe by: clebert/aol mix granulated garlic, chives, parsley flakes and restaurant black pepper to make myseasonings mix.
2	Add salt to mix.
3	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.
4	If the cross-se ction of the roast is big enough, cut two parallel holes.
5	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.
6	Slide the smoked sausage through the longitudinal holdes in the roasts until about 1" of sausage protrudes from each end.
7	Dust inside and outside with seasonings and salt.
8	Allow to sit and marinate at room temp erature for 30 mins.
9	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.
10	Or until seared lightly on the outside.
11	Cover roaster and continue to cook with a meat thermometer until done ins ide, about 160-165°F.
12	On meat thermomete.
13	Remove roasts, trim end faces o f excess sausage and chop fine.
14	Add cornstarch dissolved in cold water, s oy sauce and thicken sauce over med. heat.
15	Adjust color of sauce with kit chen bouquet and adjust seasonings