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 inches 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 tablespoon
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 inch 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 roasts on a rack inside a covered roaster.
Pour the cut-up onion and bell pepper into bottom of roaster and place,
uncovered, in a 425 degree 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 degrees F 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 medium heat.
Adjust color of sauce with Kitchen Bouquet, and adjust seasonings.