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Crown Roast of Pork with Sausage Stuffing

Crown Roast of Pork with Sausage Stuffing

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Marc Boyer

This traditional crown roast recipe is intended for an 11-rib roast (about 5-1/2 pounds). This recipe is easily doubled since the stuffing makes enough for a 22-rib roast. White wine can be substituted for dry vermouth.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 858 kcal
  • 43%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 52.5 g
  • 105%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
  2. Cover roasting rack with aluminum foil and place in roasting pan. Place crown roast, bone ends up, on foil lined rack. Bake at 350 degrees F (175 degrees C) for 1 hour.
  3. Prepare the stuffing by melting 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and onion; cook until sausage is crumbled and fully cooked. Remove from heat. Stir in bread crumbs, chestnuts, chicken broth, parsley, sage, thyme, salt and pepper. Mix well.
  4. Boil 2 cups broth and vermouth in large saucepan until reduced by half.
  5. Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  6. In the same skillet over medium high heat, melt 3 tablespoons butter. Add flour; mix and cook until golden brown. Add broth mixture and boil until slightly thickened, about 5 minutes. Add bacon; season with salt and pepper.
  7. Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
  8. Place roast and extra stuffing in oven. Bake until thermometer inserted into center of pork registers 145 degrees F (63 degrees C), about 1 hour. Baste roast occasionally with drippings. Transfer roast to serving platter and cover.
  9. Carve pork between the bones into chops. Serve with stuffing and gravy.
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Reviews

Kathy W.
35
1/25/2004

I made this for Christmas dinner and it was very well received. I made a 20 rib roast and I did double the stuffing, because our family loves stuffing. I had a decent amount left over. I also added pine nuts(instead of chestnuts) and apples to the stuffing. It was great!! I took about 3.5 hours to cook and the house smelled great!. Thanks for the recipe.

I'm nuts too...
26
4/11/2005

This is my first time making crown roast pork and it came out delish! The stuffing on the other hand....well I'm not sure as it was a bit dry. Maybe next time I will use dry "cubes" instead of the crumbs as it was a bit crumbly. Other than that great meal! Thanks Marc.

Journeyman
22
9/18/2007

Wow! I'm just a husband but I spent all day making this. I only changed it by substituting onion salt for real onion (onion allergy) and deleting the chestnuts (nut allergy). I was so proud of this meal. It looked so delicious, smelled as good as it looked, and the taste was the best. Thank you. It was a great cooking experience for me.