Crown Roast of Pork with Sausage Stuffing Recipe
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Crown Roast of Pork with Sausage Stuffing

By: 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."

Rating: This weblink has been rated 20 times with an average star rating of 4.7 Read Reviews (17)

Rate/Review | 663 people have saved this

Prep Time:
30 Min
Cook Time:
2 Hrs 30 Min
Ready In:
3 Hrs

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Original Recipe Yield 8 servings
 

Ingredients

  • 5 1/2 pounds crown roast of pork
  • 2 tablespoons butter
  • 12 ounces pork sausage
  • 1 onion, chopped
  • 4 cups dry French breadcrumbs
  • 1 (7 ounce) can steamed chestnuts, chopped
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup chopped parsley
  • 2 teaspoons dried sage
  • 2 teaspoons dried thyme
  • salt and pepper to taste
  • 2 cups low-sodium chicken broth
  • 1 1/2 cups dry vermouth
  • 3 slices bacon
  • 3 tablespoons butter, softened
  • 1 1/2 tablespoons all-purpose flour

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 155 degrees F (68 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 856 | Total Fat: 43.2g | Cholesterol: 151mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by Kathy W. 
I made this for Christmas dinner and it was very well received. I made a 20 rib roast and I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 11, 2005 by I'm nuts too... 
This is my first time making crown roast pork and it came out delish! The stuffing on the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by SHEZ99 
This is by far, the best roast I have ever made. My guests are still raving about it!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by DOYLEGJ 
Unbelievable! One year later there are screams for an encore. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 15, 2003 by MALCOLM21 
I know it's late but we made this for Christmas Eve and it was awesome!!! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 18, 2007 by Journeyman 
Wow! I'm just a husband but I spent all day making this. I only changed it by substituting... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by SJTT 
Prepared this recipe for Christmas dinner and everyone loved it. Hardest part was finding the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 2, 2006 by luv2cook1 
this was my first crown roast and it was very good.the stuffing was good but was a little bit... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2006 by MANCANCOOK 
This was a fantastic dish. I cooked a 6 lb crown and I had to bake mine an extra 15-20... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2004 by Quilting Kathy 
Excellent recipe -- thank you so much. This is the "Prime Rib of Pork" YUMMY!!! I think I... MORE

 
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