Crown Roast Of Pork With Sausage & Bread Stuffing

Crown Roast Of Pork With Sausage & Bread Stuffing
Serves 10 – 12

The food and drink you enjoy on this evening is really a major component to making New Years special. I’ve provided you with a meal that really isn’t difficult just a bit time consuming and needs some advance prep. The best thing is that in deference to the Xmas prime rib you can serve this roast with white, red and even champagne (see my wine selections and champagne list) which make it truly versatile and special all a the same time and nothing makes your house smell better while it roasts. Here, we combine pork’s natural sweetness melded with the sausage, herbs and onions in the stuffing.

You will have to special-order this cut of meat (the rib portions of the loins are joined to form a circle) from your butcher and I’d allow at least three days lead time. I should also mention that while the price per pound ($5.99) is far less than a prime beef roast the weight of a small ten pound roast brought the price to the $65.00 level.


You’ll Need:

For the Stuffing

2 lb onions, finely chopped (6 cups)
2 1/2 teaspoons salt
1 1/2 sticks (3/4 cup) unsalted butter
2 tablespoons chopped fresh (1 TLBS. dried) sage
1 tablespoon chopped fresh (1/2 TLBS dried) marjoram
1 teaspoon black pepper
1 1/2 tablespoons cider vinegar
1/2 cup dry white wine
1 (1-lb) good dense white bread, (I use an Italian loaf but do not use a standard wonder bread style product) country loaf style, cut into 1-inch cubes, then pulsed to coarse crumbs in a food processor
3/4 lb ground pork sausage (usually comes with crown roast, see below)
1 cup finely chopped celery

For the Roast

1 teaspoon finely chopped fresh (half dried) sage
1 teaspoon finely chopped fresh (half dried) marjoram or thyme
2 teaspoons salt
1/2 teaspoon black pepper

Option 1 – Combine the herbs and spices above with a tablespoon or two of olive oil and Grey coupon style mustard to make a paste to spread on the roast, you want just a hint of the mustard flavor, or you can add a tablespoon of mustard to the sauce later either way, it will provide an interesting bridge, especially to the red wines.
1 (9- to 10-lb) crown roast of pork, rib ends Frenched (trimmed back to reveal bone)

(Ground pork sausage reserved for stuffing, above)
1 1/2 cups water

For the Sauce

1/2 cup dry white wine
1 1/2 cups reduced-sodium chicken broth
2 teaspoons cornstarch, dissolved in 2 tablespoons water
2 tablespoons cold unsalted butter


Here’s What To Do:

For the Stuffing

Cook the onions with 1 1/2 teaspoons salt in 3/4 stick butter in a 12-inch heavy skillet over moderate heat, covered, stirring occasionally, until tender, about 10 minutes. Continue to cook, uncovered, stirring frequently, until onions are pale golden, about 10 minutes more. Add sage, marjoram, and pepper and cook, stirring, 5 minutes. Add vinegar and wine and boil, stirring occasionally, until liquid is evaporated, then remove from heat.

Meanwhile, cook bread crumbs and remaining teaspoon salt in remaining 3/4 stick butter in a 12-inch nonstick skillet over moderately low heat, stirring, until golden and crisp, 15 to 20 minutes.

Reserve 1 cup onion mixture, covered and chilled, for sauce.

Cook the roast and stuffing

Put 1 oven rack in lower third of oven and another on bottom of oven and preheat oven to 350°F. Here’s another required use for your instant read or remote thermometer, inserted 2 inches into center of meat but not touching any bone.
Stir together sage, marjoram, salt, and pepper (mustard option) in a small bowl, then rub over outside and bottom of roast.
Put roast in a small flameproof roasting pan and mound 2 cups stuffing loosely in center, then add water to pan. Transfer remaining stuffing to a buttered 2-quart baking dish and chill until ready to bake.

Roast pork in lower third of oven for 30 minutes, then cover the stuffing and tips of ribs with a sheet of foil and add more water if pan is dry. Roast until the you get a thermometer reading of 155 degrees, about 2 1/4 to 2 ¾, remove the roast from the oven transfer to a platter and cover with foil, the roast will cook forward to 160 degrees which is the finished temperature that you want .

Bake the remaining stuffing (next to or under roast, starting 30 minutes before roast is done), covered with foil, 30 minutes.
Increase oven temperature to 425°F (after removing roast from oven) and continue to bake stuffing, uncovered, until top is crisp, 15 to 20 minutes more.

Make the sauce while pork stands

Transfer the pan juices from roasting pan to a gravy separator or a glass measuring cup and skim off fat.
Place your roasting pan on your cook top probably over two burners then add wine to pan and bring to a boil over high heat, stirring and scraping up brown bits, until reduced by about half, should take about 5 minutes. Add reserved onion mixture, broth, pan juices, any juices on platter from roast (you cold add the second mustard option here) and bring to a simmer. Stir in cornstarch mixture and add to pan, whisking, and then simmer 2 minutes. Add butter and swirl pan until incorporated. Season to taste with salt and pepper.

Carve the pork, I figure about one rib per serving and serve with stuffing and sauce.

Woody’s prep notes

Stuffing can be made 1 day ahead and chilled, covered.
Pork can be rubbed with seasoning and stuffed 2 hours before roasting and chilled, covered. Let stand at room temperature 30 minutes before roasting
For you in the Chicagoland area

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Carrots in red wine and maple-glaze

he carrots will take on a dark color when cooked in the wine but they are truly delicious.
Makes 6 servings.

You’ll need

3 tablespoons unsalted butter
3/4 cup thinly sliced shallots (2 large)
1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon black pepper
2 lb carrots, cut diagonally into 3-inch pieces
1/3 cup pure maple syrup important to use real syrup
1 cup dry red wine
2 teaspoons cider vinegar
2 tablespoons chopped fresh dill

Here’s what to do

Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, and then cook shallots, stirring occasionally, until softened, about 4 minutes.

Add chili powder, salt, and pepper and cook, stirring, until chili powder is very fragrant, about 1 minute.

Add carrots, maple syrup, and wine and simmer, covered, stirring occasionally, until carrots are tender, about 20 minutes.

Add vinegar and boil, uncovered, until liquid is reduced to a glaze (syrup like consistency), 3 to 5 minutes.

Remove from heat and stir in dill.

Mashed Yukon Gold potatoes with caramelized shallots

Slow-cooked, jammy shallots are an elegant and unexpected addition to these buttery mashed potatoes. Making the shallots several days ahead will allow the flavors to deepen and save you time.
Makes 8 to 10 servings

You’ll need

For the shallots
3 tablespoons unsalted butter
3 tablespoons sugar
1 pound small shallots, peeled (about 12 to 15 medium shallots)
2 sprigs fresh thyme
1/4 cup extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For the potatoes
3 pounds Yukon Gold potatoes
1/2 cup whole milk
6 tablespoons unsalted butter, at room temperature
1/3 cup sour cream
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Here’s what to do

In a skillet over moderate heat, melt butter. Add sugar and stir until dissolved. Add shallots and thyme and cook, uncovered, stirring occasionally, until beginning to brown, about 15 minutes.

Stir in oil, breaking up any clumps of sugar, reduce heat to moderately low, and set lid ajar. Simmer, partially covered, until shallots are deep golden brown, silky, and falling apart, 1 to 1 1/2 hours. If liquid completely evaporates before shallots reach desired consistency, add 1 tablespoon water as needed.

Discard thyme sprigs and stir in salt and pepper. Keep warm, covered. (Shallots can be made up to 1 week ahead and refrigerated. Gently reheat in microwave before serving.)

Make potatoes

Preheat oven to 350°F. Prick potatoes all over with fork and wrap together in aluminum foil packet. Bake until tender, about 1 1/2 hours. (Potatoes can be baked up to 2 days ahead and refrigerated; rewarm in microwave before continuing.)

In small saucepan over low heat, bring milk to simmer. While potatoes are still warm, halve and scoop out flesh into large bowl. Add hot milk, butter, sour cream, salt, and pepper. Using potato masher, mash until smooth. (Potatoes can be mashed up to 1 day ahead and refrigerated; rewarm in microwave before serving.) Top with shallot confit and serve immediately.


Crown Roast Of Pork With Sausage & Bread Stuffing