Recipe - Crown Roast Of Pork With Sausage And Herb Stu

1 Crown roast of pork with
16 chops, about 6 lb
Salt & freshly ground pepp
SAUSAGE & HERB STUFFING
One fourth cup Unsalted butter
1 lg Yellow onion; minced
1 lg Celery stalk; in 1/4" dice
2 Garlic clove; minced
One half pound Bulk sweet pork sausage;
crumbled
2 One half cup Fresh herbed bread crumbs;
(recipe follows)
1 Egg; well beaten
One fourth cup Chicken stock; approx.
Salt & freshly ground pepper
HERBED BREAD CRUMBS
4 sl White bread
1 pn Salt
1 pn Freshly ground pepper
One fourth teaspoon Chopped fresh thyme; or
1/8 teaspoon Dried thyme
One fourth teaspoon Chopped fresh rosemary; or
1/8 teaspoon Dried rosemary

Recipe by: WilliamsSonoma 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 mediumlow 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 instantread 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 coarsetextured white
bread that can be purchased cut or sliced up in 1 or 11/2pound 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)

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini