Post by chief_cook2 on Sept 29, 2004 5:54:59 GMT -6
Metric Ingredient Imperial
2.8 kg crown roast of pork 6 lb
500 g sausage meat 1 lb
125 ml onion, chopped 1/2 cup
1 carrot, shredded 1
2 celery rib, diced 2
1 L bread crumbs 4 cup
5 ml salt 1 tsp
1 ml pepper 1/4 tsp
5 ml sage 1 tsp
2 ml thyme 1/2 tsp
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Directions
In a skillet; saute sausage meat until no longer pink; breaking up with fork. Remove sausage meat to a bowl. Saute onion in same pan.
Toss bread crumbs with salt, pepper and other seasonings. Add sausage meat, onion, carrot and celery. Mix lightly.
Stand roast, ribs up, on a rack in shallow roasting pan. Fill centre of roast with sausage stuffing mixture. Place small pieces of foil over rib ends to prevent burning.
Roast for 3 hours in preheated 325 F (160 C) oven.
Place on platter; carve from top down between ribs. Serve ribs with stuffing.
Serves 8