---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Cajun Sausage Roast
 Categories: Cajun, Main dish, Sausage, Pork
      Yield: 8 servings
 
        3 lb 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  Water; cold
        3 tb Corn starch
      1/2 ts Kitchen bouquet
  
  Mix granulated garlic, chives, parsley flakes, and restaurant black
  pepper to make my seasonings 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, 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 sauce and pour about 1 tb of my seasonings 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" of sausage protrudes from each end.
  Dust inside and outside with seasonings and salt. Allow to sit and
  marinate at room temperature for 30 minutes. Place the rosts on a
  rack, inside a covered roaster, pour the cut up onion and bell
  pepper into bottom of roasted and place, uncovered in a 425 F oven
  for approximately 30 minutes or until seared lightly on the
  outside. Cover roaster and continue to cook with a meat thermometer
  until done inside, about 160-165 F on meat thermomete. Remove
  roasts, trim end faces of excess sausage and chop fine. Add corn
  starch dissolved in cold water, soy sauce and thicken sauce over
  medium heat. Adjust color of sauce with Kitchen Bouquet and adjust
  seasonings.
  
  Recipe by Clebert/AOL
 
-----