Crown Roast of Pork with Sausage Stuffing Recipe -
Crown Roast of Pork with Sausage Stuffing Recipe
  • READY IN 3 hr

Crown Roast of Pork with Sausage Stuffing

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    2 hrs 30 mins

    3 hrs


  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 145 degrees F (63 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.
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Reviews More Reviews

Jan 25, 2004

I made this for Christmas dinner and it was very well received. I made a 20 rib roast and I did double the stuffing, because our family loves stuffing. I had a decent amount left over. I also added pine nuts(instead of chestnuts) and apples to the stuffing. It was great!! I took about 3.5 hours to cook and the house smelled great!. Thanks for the recipe.

Apr 11, 2005

This is my first time making crown roast pork and it came out delish! The stuffing on the other hand....well I'm not sure as it was a bit dry. Maybe next time I will use dry "cubes" instead of the crumbs as it was a bit crumbly. Other than that great meal! Thanks Marc.

Sep 18, 2007

Wow! I'm just a husband but I spent all day making this. I only changed it by substituting onion salt for real onion (onion allergy) and deleting the chestnuts (nut allergy). I was so proud of this meal. It looked so delicious, smelled as good as it looked, and the taste was the best. Thank you. It was a great cooking experience for me.

Dec 15, 2003

This is by far, the best roast I have ever made. My guests are still raving about it!!

Jan 14, 2004

Prepared this recipe for Christmas dinner and everyone loved it. Hardest part was finding the steamed chestnuts, so I used roasted chestnuts in a jar that I found at a specialty market. Also couldn't find the frilly "panties", but cherry tomatoes worked pretty well to finish dressing it. Thanks for sharing.

Dec 15, 2003

I know it's late but we made this for Christmas Eve and it was awesome!!!

Dec 15, 2003

Unbelievable! One year later there are screams for an encore.

Apr 28, 2006

This was a fantastic dish. I cooked a 6 lb crown and I had to bake mine an extra 15-20 minutes and my oven usually runs a little hot. Also, there really were no drippings to speak of but it was still very moist and tender. A definite do again.


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  • Calories
  • 858 kcal
  • 43%
  • Carbohydrates
  • 50.2 g
  • 16%
  • Cholesterol
  • 151 mg
  • 50%
  • Fat
  • 43.3 g
  • 67%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 52.5 g
  • 105%
  • Sodium
  • 959 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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