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February 2019

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Crown Roast Of Pork with Sausage and Herb Stu Recipe

Crown Roast Of Pork with Sausage and Herb Stu recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Crown Roast Of Pork with Sausage and Herb Stu recipe  PDF



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

Recipe by: Williams Sonoma Kitchen Library, Pork and amp 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 medium low 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 mi ture to a bowl. Discard the fat in the pan. Add bread crumbs and egg to sausage mi ture. Add enough chicken stock j to moisten the stuffing, then season to taste with salt and pepper. Mi we Mound stuffing in center of crown roast and return roast to oven. Bake until an instant read 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 coarse te tured white bread that can be purchased sliced in 1 or 1 1/2 pound 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 mi ed. 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)

Crown Roast Of Pork with Sausage and Herb Stu recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
227 people have voted
Last Reviewed on 2019-02-18



Monday, Feb 18 2019 Download & Print Crown Roast Of Pork with Sausage and Herb Stu recipe  PDF   Lamb recipes RSS   Thumsb up

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