Delicious Crown Roast of Pork with Sausage Stuffing

This crown roast of pork with sausage stuffing is a show-stopping centerpiece for any special occasion. The pork is perfectly seasoned, juicy, and tender, while the sausage stuffing adds delicious flavors. This recipe is sure to impress your guests and make you feel like a master chef in your own kitchen. It takes some time to prepare, but the end result is definitely worth it. Follow the step-by-step instructions and enjoy a flavorful and memorable meal.

Ingredients

• 1 crown roast of pork (about 10 pounds)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon paprika
• 1 pound ground sausage
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced apple
• 1 cup dried bread crumbs
• 1/2 cup chicken broth
• 1/4 cup chopped fresh parsley
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 350°F (175°C).
2. Season the crown roast of pork with salt, black pepper, garlic powder, onion powder, thyme, rosemary, and paprika. Place the roast on a rack in a roasting pan.
3. In a skillet, cook the ground sausage over medium heat until browned. Remove from heat and drain excess grease.
4. In the same skillet, sauté the diced onion, celery, and apple until they become tender. Add the cooked sausage and mix well.
5. In a large bowl, combine the sausage mixture with dried bread crumbs, chicken broth, chopped parsley, and melted butter. Mix until the stuffing is evenly moistened.
6. Fill the cavity of the crown roast with the sausage stuffing, packing it tightly. Cover the bone ends with aluminum foil to prevent burning.
7. Place the crown roast in the preheated oven and roast for about 2.5 to 3 hours, or until the internal temperature reaches 145°F (63°C). Baste the roast occasionally with pan juices.
8. Remove the foil from the bone ends during the last 30 minutes of cooking to allow them to brown.
9. Once cooked, transfer the crown roast to a serving platter. Let it rest for 10-15 minutes before carving.
10. Carve between the ribs to create individual chops, ensuring each portion has some stuffing. Serve hot and enjoy!

Interesting Facts