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Crown Roast
of Pork with Sausage Stuffing
3 1/2 cups of water, divided
1 tablespoon of Worcestershire sauce
1 teaspoon of brown bouquet sauce
one 6 to 7 pound crown roast of pork
1/2 teaspoon of salt
1/4 teaspoon of pepper
1 pound of bulk pork sausage
1 1/2 pounds of new potatoes
1/3 cup of all purpose flour
Applesauce |
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Combine 1 cup of water, Worcestershire sauce and bouquet sauce; brush
surface of roast with water mixture. Sprinkle with salt and pepper.
Spoon sausage into center of roast. Place a small piece of aluminum foil
on each bone end. Place roast, bone end up, in a shallow roasting pan.
Pour remaining water mixture and 2 cups of water over roast. Insert meat
thermometer, being careful not to touch bone or fat.
Bake at 375ºF. for 15 minutes; reduce heat to 325, and bake 1 hour. Add
potatoes to roasting pan, continue baking 1 hour or until meat
thermometer registers 170ºF. Remove roast and potatoes to a warm serving
platter, reserving pan liquid. Let roast stand 10 to 15 minutes before
slicing.
Degrease pan liquid; pour into a medium saucepan. Combine flour and
remaining 1/2 cup water, stirring until smooth. Pour flour mixture into
pan liquid; cook, stirring constantly, until thickened and bubbly. Serve
gravy and apple with roast. Yield: 8 to 10 servings
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