Best 9 Crown Roast Of Pork With Sausage Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Are you ready to impress your family and friends with a delicious and visually stunning dish? Look no further than the classic crown roast of pork with sausage stuffing. This majestic dish is the centerpiece of any special occasion dinner and is sure to leave a lasting impression. With its succulent pork loin, savory sausage stuffing, and crispy crackling skin, this roasted pork crown is a feast for both the eyes and the taste buds. In this article, we will guide you through the steps to prepare this exquisite dish, providing tips and tricks to ensure perfect results every time.

Here are our top 9 tried and tested recipes!

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 11h15m

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons finely minced garlic
2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
One 12-bone pork rack, chine bone removed
Fresh sage sprigs, for roasting the pork
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup ground sweet Italian sausage
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
Kosher salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
3 cups diced cornbread (1/2-inch pieces)
1/2 cup finely chopped scallions
1/2 cup finely chopped apples
1/2 cup currants
2 tablespoons finely minced fresh sage
2 cups chicken stock (less or more depending on your preference), hot
6 cups heavy cream
1/2 cup finely minced apples
1/4 cup Dijon mustard
1 sprig fresh sage, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
  • The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
  • Preheat the oven to 425 degrees F.
  • For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
  • Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
  • For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
  • Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

PORK CROWN ROAST WITH FRUITED STUFFING SUPREME



Pork Crown Roast with Fruited Stuffing Supreme image

Stunning to serve and deceptively easy to make, a pork crown roast is impressive. It's often available during the holidays (call your grocery store's meat department to reserve one), but your butcher can make one for you anytime.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 4h15m

Yield 16

Number Of Ingredients 14

1 pork crown roast, about 16 to 18 ribs (8 to 10 lb)*
2 teaspoons salt
1 teaspoon pepper
1 lb bulk pork sausage
1/4 cup butter
4 medium stalks celery, chopped (2 cups)
3/4 cup chopped onion (about 1 large)
1 cup chicken broth
1 teaspoon dried sage leaves, crumbled
1 teaspoon poultry seasoning
6 1/2 cups unseasoned stuffing cubes (16 oz)
1 can (8 oz) crushed pineapple in juice, undrained
1 cup applesauce
1 cup orange marmalade

Steps:

  • Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  • Heat oven to 325°F. Sprinkle pork with salt and pepper. On rack in shallow roasting pan, place pork with bone ends up. Wrap bone ends in foil to prevent excessive browning. Insert ovenproof meat thermometer so tip is in thickest part of pork and does not touch bone or rest in fat. Place small heatproof bowl or crumpled foil in crown to hold shape of roast evenly. Do not add water.
  • About 1 hour before pork is done, remove bowl and fill center of crown with stuffing. (Remaining stuffing can be baked in 1 1/2-­quart covered casserole.) Cover stuffing with foil only for first 30 minutes. Remove foil and finish roasting.
  • Remove pork from oven when thermometer reads 145°F. Cover loosely with foil; let stand at least 3 minutes.
  • Remove foil wrapping; place paper frills on bone ends if desired. To serve, spoon stuffing into bowl and cut ork between ribs.

Nutrition Facts : Calories 520, Carbohydrate 41 g, Cholesterol 120 mg, Fat 1, Fiber 2 g, Protein 41 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 750 mg, Sugar 15 g, TransFat 0 g

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

A savory sausage stuffing accompanies this royal crown roast of a pork. It's fit for a king!

Provided by MARBALET

Categories     Main Dish Recipes     Pork     Pork Roast Recipes

Yield 10

Number Of Ingredients 12

3 tablespoons butter
¾ cup chopped onion
¼ cup chopped celery
½ cup peeled, cored and chopped tart apple
½ cup fresh bread crumbs
1 pound ground pork
½ pound ground seasoned pork sausage
½ cup chopped parsley
½ teaspoon dried sage
1 ½ teaspoons salt
1 ½ teaspoons ground black pepper
9 pounds crown pork roast

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To Make Stuffing: Melt butter in a large skillet over medium heat. When foam subsides add onion and saute, stirring frequently, for about 5 minutes. Stir in celery and apples; saute (without browning) about 5 minutes longer. Scrape skillet contents into a large mixing bowl. Add bread crumbs, ground pork, sausage meat, parsley, sage, salt and pepper. Mix together gently but thoroughly. (Note: Do not taste the uncooked stuffing, for it contains raw pork; instead, fry a small ball of the stuffing in the skillet, then taste and season with more salt and pepper as necessary).
  • Fill the center of the crown with the stuffing, mounding it slightly. Cover it with a round of aluminum 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 large enough to hold it comfortably, and roast in the center of the oven, undisturbed, for about 3 hours or until internal temperature of meat is 175 degrees F (80 degrees C). (Note: 30 minutes before pork is done, remove the 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 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. Two chops per person is a customary portion accompanied by a generous serving of the stuffing.

Nutrition Facts : Calories 970.5 calories, Carbohydrate 6.6 g, Cholesterol 339 mg, Fat 59.4 g, Fiber 0.8 g, Protein 95.9 g, SaturatedFat 21.3 g, Sodium 819 mg, Sugar 1.6 g

CROWN ROAST OF PORK WITH CHESTNUT SAUSAGE STUFFING



Crown Roast of Pork with Chestnut Sausage Stuffing image

Provided by Nancy Fuller

Categories     main-dish

Time 3h30m

Yield 12 to 16 servings

Number Of Ingredients 19

Two 8-chop racks of pork (about 5 pounds each)
3 tablespoons olive oil
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
2 teaspoons freshly ground black pepper
3 cups Chestnut and Sausage Stuffing, recipe follows
One 1-pound loaf country white bread, cut or torn into 1-inch pieces
1 pound bulk Italian pork sausage
4 cloves garlic, smashed and roughly chopped
2 stalks celery, diced
1 medium bulb fennel, diced
1 medium yellow onion, diced
4 tablespoons unsalted butter, plus additional for buttering casserole dish
Kosher salt and freshly ground black pepper
1/2 cup chopped fresh Italian parsley
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
2 cups jarred whole roasted and peeled chestnuts, roughly chopped
2 1/2 cups chicken broth

Steps:

  • Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
  • Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward.
  • Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape.
  • Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven.
  • Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing.
  • Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl.
  • In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme.
  • In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point.
  • Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.

CROWN ROAST OF PORK WITH STUFFING



Crown Roast of Pork with Stuffing image

I make this roast every Christmas, much to the delight of family and friends. The recipe was passed down from my mother, so I've been using it for years. The succulent stuffing is oh-so-tasty! -Martha Forte, East Setauket, New York

Provided by Taste of Home

Categories     Dinner

Time 2h55m

Yield 16 servings.

Number Of Ingredients 13

3 tablespoons canola oil, divided
1 pork crown roast (16 ribs and about 8 pounds)
1-1/4 pounds bulk Italian sausage
3 cups finely chopped onions
2 cups finely chopped carrots
2 cups finely chopped celery
2 garlic cloves, minced
4 cups diced cooked peeled potatoes
1/3 cup minced fresh parsley
1 teaspoon fennel seed, crushed
1 teaspoon salt
1/8 teaspoon pepper
Decorative foil or paper frills, optional

Steps:

  • Rub 1 tablespoon oil over entire roast; place on a rack in a shallow roasting pan. Cover rib ends with aluminum foil. Bake, uncovered, at 325° for 1-3/4 hours., For stuffing, in a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, carrots, celery and garlic in remaining oil until tender. Stir in the potatoes, parsley, fennel, salt, pepper and reserved sausage. Carefully spoon into center or roast., Bake 1 hour longer or until a thermometer reads 160° and meat juices run clear. Replace foil with decorative frills if desired. Remove stuffing to a serving bowl; slice roast between ribs.

Nutrition Facts :

CROWN ROAST OF PORK WITH SAUSAGE STUFFING



Crown Roast of Pork with Sausage Stuffing image

Provided by Thomas R. Fox

Categories     Pork     Roast     Fall     Bon Appétit     California

Yield Serves 6

Number Of Ingredients 7

1 11-rib crown roast of pork (about 5 1/2 pounds)
Sausage Stuffing
2 cups canned low-salt chicken broth
1 1/2 cups dry vermouth or white wine
3 tablespoons butter, room temperature
1 1/2 tablespoons all purpose flour
3 bacon slices, cooked, crumbled

Steps:

  • Preheat oven to 350°F. Place rack in roasting pan. Cover rack with foil. Place pork atop rack. Roast pork uncovered 1 hour.
  • Butter 8 x 8 x 2-inch glass baking dish. Remove pork from oven; fill cavity with 1 1/2 cups stuffing, mounding in center. Transfer remaining stuffing to prepared baking dish. Cover with aluminum foil. Moisten pork roast and stuffing in dish with total of 1/4 cup broth. Cover stuffing in pork cavity with foil.
  • Return pork to oven. Place stuffing in dish in oven. Roast pork and stuffing in dish until thermometer inserted into center of pork registers 155°F, basting roast occasionally with drippings, about 45 minutes for stuffing in dish and 55 minutes for roast. Transfer pork to platter and cover; let stand while preparing gravy.
  • Boil 1 3/4 cups broth and vermouth in large saucepan until reduced by half, about 15 minutes. Mix 3 tablespoons butter and flour in small bowl. Whisk into broth mixture. Boil until slightly thickened, about 5 minutes. Mix in bacon. Season with salt and pepper. Carve pork between bones into chops. Pass gravy separately.

CROWN ROAST OF PORK WITH APPLE STUFFING



Crown Roast of Pork with Apple Stuffing image

Categories     Onion     Pork     Roast     Dinner     Apple     Bacon     Celery     Fall     Parsley     Jam or Jelly     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 to 10 servings

Number Of Ingredients 23

For stuffing:
6 slices firm white sandwich bread, cut into 1-inch squares
3/4 stick (6 tablespoons) unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery including some leaves
11/2 lb tart apples such as Granny Smith, peeled and cut into 1/4-inch-thick wedges
1/3 cup sugar
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon chopped fresh sage or 1/4 teaspoon dried sage
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon freshly grated nutmeg
Pinch of cinnamon
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
For roast:
1 (9- to 11-lb) crown roast of pork, rib ends frenched
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/3 lb sliced bacon
For pan sauce:
1 1/2 cups water
1/4 cup red-currant or apple jelly

Steps:

  • Make stuffing:
  • Preheat oven to 350°F.
  • Spread bread squares in 1 layer in a shallow baking pan and bake in middle of oven until dry and lightly toasted, about 15 minutes. Leave oven on (for roast) and cool bread.
  • Cook onion and celery in butter in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 4 to 5 minutes. Stir in apples, sugar, salt, pepper, sage, thyme, nutmeg, and cinnamon. Reduce heat to low, then cook, covered, stirring, until apples are tender, about 15 minutes. Stir in bread squares, parsley, and chives.
  • Make roast:
  • Set oven rack in lower third of oven. Sprinkle roast inside and out with salt and pepper and put in a large flameproof roasting pan. Mound stuffing in cavity. Wrap tips of rib bones with foil to prevent burning, then wrap meat below bones with overlapping bacon strips, securing them with wooden toothpicks.
  • Roast pork in middle of oven, covering stuffing loosely with foil after 30 minutes, until an instant-read thermometer registers 155°F when inserted 2 inches into center of meat (do not touch bones), 2 1/4 to 2 3/4 hours total.
  • Transfer roast to a carving board and let stand, loosely covered with foil, 15 to 20 minutes. (Temperature of meat will rise to 160°F; meat will be slightly pink.)
  • Make pan sauce:
  • Skim fat from pan drippings. Straddle pan across 2 burners and add water, then deglaze pan by boiling over high heat, stirring and scraping up brown bits. Pour through a fine sieve into a saucepan, discarding solids.
  • Add jelly and any juices accumulated on carving board, then simmer sauce, whisking occasionally and skimming any fat that rises, until jelly is melted, about 4 minutes. Season with salt and pepper.
  • Remove all foil from roast and carve into chops by cutting between ribs.

CROWN ROAST OF PORK WITH SAUSAGE STUFFING



Crown Roast of Pork with Sausage Stuffing image

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.

Provided by Marc Boyer

Categories     Pork Roast

Time 3h

Yield 8

Number Of Ingredients 16

5 ½ pounds crown roast of pork
2 tablespoons butter
12 ounces pork sausage
1 onion, chopped
4 cups dry French breadcrumbs
1 (7 ounce) can steamed chestnuts, chopped
½ cup low-sodium chicken broth
½ cup chopped parsley
2 teaspoons dried sage
2 teaspoons dried thyme
salt and pepper to taste
2 cups low-sodium chicken broth
1 ½ cups dry vermouth
3 slices bacon
3 tablespoons butter, softened
1 ½ tablespoons all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter one 8x8x2 inch glass baking dish and set aside.
  • 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.
  • 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.
  • Boil 2 cups broth and vermouth in large saucepan until reduced by half.
  • Place the bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble, and set aside.
  • 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.
  • Remove pork from oven and fill cavity with stuffing; cover stuffing with foil. Transfer remaining stuffing to prepared baking dish.
  • 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.
  • Carve pork between the bones into chops. Serve with stuffing and gravy.

Nutrition Facts : Calories 857.8 calories, Carbohydrate 50.2 g, Cholesterol 151 mg, Fat 43.3 g, Fiber 1.9 g, Protein 52.5 g, SaturatedFat 17.8 g, Sodium 958.9 mg, Sugar 8.3 g

CROWN PORK ROAST WITH APPLE-CRANBERRY STUFFING



Crown Pork Roast with Apple-Cranberry Stuffing image

For something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. The fruity stuffing doubles as a side dish. -Donna Goutermont, Juneau, Alaska

Provided by Taste of Home

Categories     Dinner

Time 2h35m

Yield 14 servings.

Number Of Ingredients 15

2 teaspoons salt
1 teaspoon pepper
1 teaspoon dried sage leaves
1 pork crown roast (14 ribs and about 9 pounds)
STUFFING:
1/2 cup butter, cubed
1 large onion, chopped
1 celery rib, chopped
2 medium apples, peeled and chopped
1/2 cup dried cranberries
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
8 cups soft whole grain bread crumbs
1/2 cup chicken broth

Steps:

  • Combine the salt, pepper and sage. Place roast, rib ends up, in a large shallow roasting pan; sprinkle with salt mixture. Cover rib ends with foil. Bake, uncovered, at 350° for 1-1/2 hours., For stuffing, melt butter in a large skillet. Add onion and celery; saute until tender. Transfer to a large bowl; stir in the apples, cranberries, thyme, salt and pepper. Add bread crumbs and toss to coat. Stir in broth., Carefully spoon stuffing into the center of roast. Bake 45-60 minutes longer or until a thermometer reads 145°. Transfer to a warm serving platter. Remove foil. Let roast stand for 15 minutes. Cut between ribs to serve.

Nutrition Facts : Calories 472 calories, Fat 22g fat (10g saturated fat), Cholesterol 109mg cholesterol, Sodium 761mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 4g fiber), Protein 42g protein.

Tips:

  • Choose the right cut of pork: A crown roast is a boneless pork loin that has been butterflied and then rolled and tied into a ring shape. Look for a roast that is evenly shaped and has a good amount of marbling.
  • Make sure the stuffing is well-seasoned: The stuffing is a key component of a crown roast, so make sure it is flavorful. Use a variety of herbs, spices, and vegetables to create a stuffing that is both savory and aromatic.
  • Don't overcook the pork: Pork should be cooked to an internal temperature of 145 degrees Fahrenheit. Overcooking will dry out the pork and make it tough.
  • Let the pork rest before carving: Once the pork is cooked, let it rest for 10-15 minutes before carving. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
  • Serve the pork with a variety of sauces: A crown roast can be served with a variety of sauces, such as apple sauce, cranberry sauce, or horseradish sauce. Choose a sauce that complements the flavors of the pork and the stuffing.

Conclusion:

A crown roast of pork is a beautiful and impressive dish that is perfect for a special occasion. With a little planning and effort, you can easily create a delicious and memorable meal.

Related Topics