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.