← All recipes

Crown Roast of Pork with Sausage and Apple Stuffing

A home-style Crown Roast of Pork with Sausage and Apple Stuffing made with Garlic, Salt, Pepper Touch Of Ground Nutmeg, Crown Roast Pork, and Sauerkraut Drained And Washed. Serves 12. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 6
• 2 tbsp
• 1 tbsp
• 10 lb
• 2 can
• 2
• 1 cup
• 1 cup
• 1 cup
• 1
• 2
• 1/2 cup
• 1 1/2 lb
• 2 tsp
• 1 tsp
• 1 tsp
• 4 cup
• 1/2 cup
• 1/3 cup
• 1 can
• 3 tbsp
• 2 jar
• 1/2 cup

Method (preview)

1. 1

   Combine smashed garlic, salt, pepper and nutmeg into a paste.

2. 2

   Brush meat with juice of kraut.

3. 3

   Rub garlic paste all over meat.

4. 4

   Place pork roast on rack on top and fill center 3/4 only with stuffing (see below).

5. 5

   Place in preheated oven 425 degrees F for 15 minutes.

6. 6

   Baste with liquid from bottom of pan.

7. 7

   Reduce heat to 350 degrees F, and continue baking allowing about 20 minutes per pound baking time.

8. 8

   Continue to baste every 20 minutes.

9. 9

   Glaze (see below) during last hour of cooking.

10. 10

    Roast should be cooked until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the foil from the top of the stuffing to allow the top to brown.)

11. 11

    Cook onion, apple and celery in butter until just tender.

12. 12

    Add sausage meat, cook until meat is no longer pink, breaking up meat as much as possible.

13. 13

    Place all in a bowl, add rest of ingredients and toss well.

14. 14

    Fill roast cavity 3/4 only.

15. 15

    Cover stuffing with a round of aluminum foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.

16. 16

    Bake the rest of the stuffing separately (for about an hour at 350F), completely filling cavity when roast is done, if you desire.

17. 17

    Drain cherries and reserve, saving the juice.

18. 18

    Combine remaining ingredients, including the cherry juice.

19. 19

    Brush pork with this glaze 3 times during the last hour of cooking.

20. 20

    When roast is done and ready to serve place cherries on poke bones for garnish.

21. 21

    Add remaining cherries to the sauce.

22. 22

    Serve extra sauce and extra stuffing on side.

23. 23

    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 or pitted cherries (see above alternative).

24. 24

    Let the crown rest for about 10 minutes before carving and serving.

25. 25

    To Carve 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.

26. 26

    Remove the kraut from the bottom of the pan and serve on the side.

27. 27

    Contributed to the FareShare Gazette by Art; 3 January 2009. www.fareshare.net