Pork Roast with Sour Cream Sausage Gravy (Hot Pork Sandwich)

Step 1: Preheat oven to 325 degrees.

Step 2: FOR ROAST: pierce the roast in several places with a two-pronged fork and force some of the garlic halves into each hole, using the fork to push it in. Sprinkle the roast liberally with garlic salt and pepper.

Step 3: Place the bay leaves in the bottom of a roasting pan. Place the roast on top, fat side up.

Step 4: Combine the vinegar and thyme and pour it evenly over the roast.

Step 5: Place the pan in the oven, allowing 35 minutes baking time per pound. Baste occasionally.

Step 6: TO MAKE GRAVY: mix the water and milk in a stock pot and slowly heat but do not boil.

Step 7: In a cast-iron skillet, cook the sausage, stirring to keep it loose-textured. When it is done, carefully strain and save the grease and add the meat to the water and milk.

Step 8: Return the grease to the skillet over moderate heat. Stir in the flour, salt, and pepper to make a roux. Cook this mixture until it will cling to the spoon and come off the skillet cleanly. When the milk and water mixture is just under boiling, stir in the sausage roux and turn off the heat to thicken the gravy. Stir in the sour cream to finish.

Step 9: TO MAKE THE SANDWICH: slice the pork roast. Top a slice of white bread with apricot-cranberry stuffing, a few slices of the roast, and sausage sour cream gravy.