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Crown Roast Of Pork With Sausage Stuffing

Crown Roast Of Pork With Sausage Stuffing

Oxmoor House JANUARY 1984

  • Yield: 8 to 10 servings


  • 3 1/2 cups water, divided
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon commercial brown bouquet sauce
  • 1 (6- to 7-pound) crown roast of pork
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pound bulk pork sausage
  • 1 1/2 pounds new potatoes
  • 1/3 cup all-purpose flour
  • Applesauce


Combine 1 cup 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 water over roast. Insert meat thermometer, being careful not to touch bone or fat.

Bake at 375° for 15 minutes; reduce heat to 325°, and bake 1 hour. Add potatoes to roasting pan, and continue baking 1 hour or until meat thermometer registers 170°. 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 applesauce with roast.


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Crown Roast Of Pork With Sausage Stuffing recipe