This crown roast of pork stuffed with pork sausage, apples and sage will be the stunner at your Christmas table.Ingredients
- 1 crown roast of pork (about 8 pounds)
- 1 pound ground pork
- 1/2 pound bulk pork sausage
- 3/4 cup finely chopped onion
- 3 tablespoons butter
- 1/2 cup diced peeled apple
- 1/4 cup finely chopped celery
- 1 1/2 cups soft bread crumbs
- 1/2 cup minced fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon rubbed sage
- Spiced crab apples (optional)
- 1
Tie roast and place on a rack in a large roasting pan. Cover the bone ends with foil. Bake at 350°F for 2 hours. Meanwhile, in a large skillet, cook the pork and sausage until no longer pink; drain and set aside. In the same skillet, sauté onion in butter until tender. Add apple and celery; cook for 5 minutes. Remove from heat. Add the cooked pork and sausage, crumbs, parsley, salt, pepper, and sage; mix well.
- 2
Remove roast from the oven. Carefully press a double layer of heavy-duty foil into the center of roast to form a base for stuffing. Spoon the stuffing lightly into crown. Return to oven and bake until a meat thermometer reads 160°F-170°F, about 1 hour more. Transfer to serving platter. Garnish with spiced crab apples if desired. Cut between the ribs to serve. Serves: 16-20.
