Crown Roast of Pork with Sausage Stuffing

Crown Roast of Pork with Sausage Stuffing

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"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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3 h servings 858 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 858 kcal
  • 43%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 50.2g
  • 16%
  • Protein:
  • 52.5 g
  • 105%
  • Cholesterol:
  • 151 mg
  • 50%
  • Sodium:
  • 959 mg
  • 38%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  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.



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...

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...

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 t...

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

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 c...

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

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

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 wa...

this was my first crown roast and it was very good.the stuffing was good but was a little bit dry.overall a great recipes that i will adjust to our owntaste next year.

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