1 1/2 pounds pork loin
1 medium onion, diced
1/2 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons olive oil
2 cloves garlic, lean root removed
1 tablespoon all-purpose flour
1/4 teaspoon dried oregano
1/2 teaspoon dried rosemary, crushed
1 egg
1 1/2 tablespoons milk
Place the pork sausage in a large saucepan with the onion and salt. Place pork, onion, pepper, garlic powder and oil over shallow heat for 3 minutes, stirring often.
Place green bell pepper in a medium bowl
Combine the flour, oregano, rosemary, egg, milk and salt, blend well. Cover and refrigerate for 3 hours.
While the mixture is sitting, shape pork and onion into 1/2 inch cubes. Place the pork cubes onto the hot dog pieces, stuffing each to within 1/4 inch of the edges.
Remove the pork from the marinades; discard and place into a large saucepan with the green pepper and onion mixture. Bring to a rolling boil; reduce heat to medium low and stir continually. Whisking constantly, add the flour and oregano, mixing thoroughly to form a nice, thick pudding. Reduce heat to low and simmer for 2 to 3 minutes, stirring occasionally.
Stir in the green pepper mixture, lbls. Reduce heat to medium-low and cook for 5 minutes, stirring occasionally. Add milk and heat until thickened. This is a MUST to SAUTE! Pour sauce over the meat and vegetables and serve immediately.