Crown Roast Of Pork With Sausage Apple Stuffing
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Peeled, cored and coarsely diced tart apples||1⁄2 Cup (8 tbs)|
|Coarsely diced tart apples||1⁄2 Cup (8 tbs), peeled and cored|
|Fresh bread crumbs||1⁄2 Cup (8 tbs)|
|Ground pork||1 Pound (The Crown Roast Trimmings Plus Extra Pork, If Necessary)|
|Sausage meat||1⁄2 Pound (Well Seasoned)|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Freshly ground black pepper||1|
|Pork chop||9 Pound (A Crown Roast Consisting Of 22 Chops)|
Preheat the oven to 350°.
For the stuffing, melt the butter over moderate heat in an 8- to 10-inch skillet.
When the foam subsides, add the onion and cook, stirring frequently, for about 5 minutes, then add the celery and apples.
Cook without browning about 5 minutes longer.
Scrape the contents of the pan into a large mixing bowl.
Add the bread crumbs, ground pork, sausage meat, parsley, sage, salt and a few grindings of black pepper.
With a large spoon, mix all the ingredients gently but thoroughly together.
Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet.
Then season the rest of the mixture with more salt and pepper if necessary.
Fill the center of the crown with the stuffing, mounding it slightly.
Cover it with a round of foil and wrap the ends of the chop bones in strips of foil to prevent them from charring and snapping off.
Place the crown on a rack in a shallow roasting pan just about large enough to hold it comfortably, and roast it in the center of the oven, undisturbed, for about 3 hours, or until a meat thermometer, if you have used one, reads 170° to 175°.
One half hour before the pork is done, remove the circle of foil from the top of the stuffing to allow the top to brown.
Carefully transfer the crown to a large, heated, circular platter, strip the foil from the ends of the chops and replace it with paper frills.
Let the crown rest for about 10 minutes before carving and serving.
To carve the pork, insert a large fork in the side of the crown to steady it and, with a large, sharp knife, cut down through each rib to detach the chops.