Crown Roast of Pork with Sausage Apple Stuffing Recipe
Ingredients
| 8 to 9 lb. crown roast of pork, consisting of 22 chops | ||
| Butter | 3 Tablespoon | |
| Onion | 3/4 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| 1/2 cup tart apples, peeled, cored and coarsely diced | ||
| Bread crumbs | 1/2 Cup (16 tbs) | |
| Ground pork | 1 Pound | |
| Sausage meat | 1/2 Pound, seasoned | |
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| Sage | 1/2 Teaspoon | |
| Salt | 1 1/2 Teaspoon | |
| black pepper | 1 | |
Directions
Preheat the oven to 350° F. [180° C.].
For the stuffing, melt the butter over medium heat in an 8- to 10-inch [20- to 25-cm.] skillet.
When the foam subsides, add the onion and cook, stirring frequently, for about five minutes, then add the celery and apples.
Cook without browning for about five minutes.
Scrape the contents of the pan into a large mixing bowl.
Add the bread crumbs, ground pork, sausage meat, parsley, sage, salt and a few grindings of black pepper.
With a large spoon, mix all of the ingredients gently but thoroughly together.
To taste the stuffing, fry a small ball of it in the skillet.
Then season the rest of the mixture with more salt and pepper if necessary.
Fill the center of the crown with the stuffing, mounding it slightly.
Cover it with a round of foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
Place the crown in a shallow roasting pan just about large enough to hold it easily, and roast it in the center of the oven, undisturbed, for about three hours, or until a meat thermometer, if you have used one, reads 170°-175° F. [77°-79° C.].
One half hour before the pork is done, remove the circle of foil from the top of the stuffing to allow the top to brown.
Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills.
Let the crown rest for about 10 minutes before carving and serving.
To carve the pork, insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops.
Two chops for each person is a customary portion, accompanied by a generous serving of the stuffing.
For the stuffing, melt the butter over medium heat in an 8- to 10-inch [20- to 25-cm.] skillet.
When the foam subsides, add the onion and cook, stirring frequently, for about five minutes, then add the celery and apples.
Cook without browning for about five minutes.
Scrape the contents of the pan into a large mixing bowl.
Add the bread crumbs, ground pork, sausage meat, parsley, sage, salt and a few grindings of black pepper.
With a large spoon, mix all of the ingredients gently but thoroughly together.
To taste the stuffing, fry a small ball of it in the skillet.
Then season the rest of the mixture with more salt and pepper if necessary.
Fill the center of the crown with the stuffing, mounding it slightly.
Cover it with a round of foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
Place the crown in a shallow roasting pan just about large enough to hold it easily, and roast it in the center of the oven, undisturbed, for about three hours, or until a meat thermometer, if you have used one, reads 170°-175° F. [77°-79° C.].
One half hour before the pork is done, remove the circle of foil from the top of the stuffing to allow the top to brown.
Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills.
Let the crown rest for about 10 minutes before carving and serving.
To carve the pork, insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops.
Two chops for each person is a customary portion, accompanied by a generous serving of the stuffing.
Chef
