*  Exported from  MasterCook  *
 
               CROWN ROAST OF PORK WITH SAUSAGE AND HERB STU
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Pork                             Holidays
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Crown roast of pork with
                         -16 chops, about 6 lb
                         Salt & freshly ground pepp
                         SAUSAGE & HERB STUFFING
      1/4   c            Unsalted butter
    1       lg           Yellow onion -- minced
    1       lg           Celery stalk -- in 1/4″ dice
    2                    Garlic clove -- minced
      1/2   lb           Bulk sweet pork sausage
                         -crumbled
    2 1/2   c            Fresh herbed bread crumbs
                         -(recipe follows)
    1                    Egg -- well beaten
      1/4   c            Chicken stock -- approx.
                         Salt & freshly ground pepper
                         -----HERBED BREAD CRUMBS----
    4       sl           White bread
    1       pn           Salt
    1       pn           Freshly ground pepper
      1/4   ts           Chopped fresh thyme -- or
      1/8   ts           Dried thyme
      1/4   ts           Chopped fresh rosemary -- or
      1/8   ts           Dried rosemary
 
   Recipe by: Williams-Sonoma Kitchen Library, Pork & Lamb
      Position rack in middle of oven and preheat to 400~.
      Set crown roast on a rack in roasting pan. Season
   to taste with salt and pepper. Roast, uncovered, on
   middle rack for 30 minutes. Reduce heat to 32 and,
   basting frequently with pan juices, continue roasting
   for 45 minutes.
   
      Sausage and Herb Stuffing:  In a large frying pan
   over medium-low heat, melt butter. Add onion and
   celery and saute, stirring occasionally, until soft,
   about 15 minutes. Add garlic and sausage and cook,
   stirring, until sausage is browned, about 10 minutes
   longer. Using a slotted spoon, transf sausage mixture
   to a bowl. Discard the fat in the pan.
      Add bread crumbs and egg to sausage mixture. Add
   enough chicken stock j to moisten the stuffing, then
   season to taste with salt and pepper. Mix we
      Mound stuffing in center of crown roast and return
   roast to oven. Bake until an instant-read thermometer
   inserted into center of roast away from bone registers
   150~ or a chop is pale pink when cut in the center,
   about 3 minutes longer. (Check periodically and cover
   the rib ends with foil if th brown before the meat is
   done).
      Remove roast from oven, cover with a large piece of
   foil and let stand 10 minutes before carving.
      To serve, cut meat between rib bones. Accompany
   each serving with a spoonful of stuffing.
      Serves 6 - 8.
   
      Herbed Bread Crumbs:  The best bread to use is a
   coarse-textured white bread that can be purchased
   sliced in 1- or 1-1/2-pound loaves.
   
      Cut the crust off bread and discard. Tear bread
   into pieces. In a food processor fitted with a metal
   blade or in a blender, combine bread, salt a pepper.
   Process bread until it forms coarse crumbs. Add thyme
   and rosemary and pulse a few times just until well
   mixed. Use immediately, or store in an airtight
   container in the freezer for up to 1 year.
      Makes about 1 cup.  (You will need to triple this
   recipe for use with Sausage and Herb Stuffing)
  
 
 
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