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Crown Roast of Pork with Sausage- Apple Stuffing

3 tablespoons butter
3/4 cup onions, finely chopped
1/4 cup celery, finely chopped
1/2 cup tart apples, peeled, cored and coarsely diced
1/2 cup bread crumbs
1 pound ground pork
1/2 pound Italian sausage meat
1/2 cup fresh parsley, or 2 tablespoons dried parsley
1/2 teaspoon sage
1 1/2 teaspoons salt
pepper, freshly ground
( 22 chops-8 to 9 lbs) crown pork roast

Preheat the oven to 350°. For the stuffing, melt the butter over moderate heat in an 8 to 10 " skillet. When the foam subsides, add the onion and cook, stirring frequently, for about 5 minutes, then add the celery and apples. Cook without browning about 5 minutes longer. 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 the ingredients gently but thoroughly together. Fill the center of the crown roast 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 roast in the oven in roasting pan and cook about 3 hours at 350° or until roast is done at 165-170°. 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. Transfer the crown to a large heated circular platter and strip the foil from the chops. Add paper frills if desired. Let stand at least 10 minutes before carving. Carve by cutting through each rib and detaching chops.

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