Sausage-Stuffed Crown Roast

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Josh Ozersky stuffs the middle of this arisocratic cut with sausage for extra porky decadence.

Sausage-Stuffed Crown Roast Recipe

Serves 6 to 81 (14-to-16-bone-in) crown pork roast, Frenched and trussed
Salt and freshly ground black pepper
3 to 4 tablespoons olive oil
1 1/2 pounds hot or sweet Italian sausage, removed from the casing
16 garlic cloves, halved

Preheat oven to 350ºF.

Liberally season the roast on all sides (and in all crevices) with salt and pepper and rub the entire surface with olive oil.  Stuff the sausage into the center of the roast and stud the space between each chop with 2 garlic clove halves.

Transfer the roast to a roasting rack set on a roasting pan or baking sheet.  Roast the meat until deep golden brown and a thermometer poked into the center of the sausage reads 155ºF, 60 to 75 minutes.   When the roast comes out of the oven, cover it with foil and let it rest for about 20 minutes.

To serve, slice down between the Frenched bones to cut out the individual chops and an accompanying wedge of sausage.

Watch the video:

 

http://www.ehow.com/video_12160031_sausage-stuffed-pork-crown-roast.html

In association with Rachael Ray at www.rachaelray.com

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