CROWN ROAST OF PORK WITH PUMPERNICKEL AND SAUSAGE STUFFING

Ingredients

• 1 meaty crown roast of pork (12 ribs)
• 1 tsp thyme, crumbled
• 1 tsp salt
• 1 tsp granulated sugar
• 1/2 tsp paprika
• 1/2 tsp sage, crumbled
• 1/2 tsp freshly ground pepper
• 2 tbsp Extra-virgin olive oil
• 1 can (10 oz/284 mL) beef broth
• 1 cup dry white wine
• 4 tsp cornstarch
• 2 tbsp brandy
• Pumpernickel and Sausage Stuffing*

Directions

1. Preheat oven to 425°F.
2. Place roast, bone side up, on a rack in a roasting pan. Cover tops of bones with foil.
3. Combine thyme, salt, sugar, paprika, sage and pepper. Stir in oil. Rub thyme mixture evenly over roast.
4. Crumple a piece of foil to form a ball and place in centre of roast.
5. Roast for 20 minutes. Reduce oven temperature to 325°F and continue roasting until a meat thermometer registers 155°F , about 1 3/4 – 2 hours.
6. Transfer roast to a platter and cover with foil. Let stand while making gravy. The internal temperature will continue to rise several degrees during standing. The final temperature should be 160°F (71°C).
7. To prepare gravy, set roasting pan over medium heat. Add broth and wine to pan. Bring to a boil, scraping to loosen browned bits.
8. Boil, stirring frequently, until liquid is reduced by almost half.
9. Stir together cornstarch and brandy until blended. Whisk cornstarch mixture into broth mixture and cook, whisking constantly, until thickened.
10. Remove foil from bones and foil ball from centre of roast. Fill centre with some of the Pumpernickel and Sausage Stuffing. Serve remaining stuffing separately. Carve roast between bones to separate ribs. Serve with stuffing and gravy.

Ingredients

• 1 lb (500 g) mild Italian sausages, casings removed
• 2 cups chopped onions
• 2 cups sliced celery
• 1 clove garlic, crushed
• 8 cups crustless pumpernickel bread cubes, toasted (3/4 inch)
• 2 cups diced peeled Granny Smith apples
• 1 cup golden raisins
• 1/3 cup chopped fresh parsley
• 1 tsp fennel seed, crushed
• 1 tsp sage, crumbled
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1/4 tsp ground allspice
• 1/8 tsp nutmeg
• 3 large eggs
• 1 1/4 cups chicken broth

Yield: Serves 10 - 12.

Directions

1. Preheat oven to 325°F.
2. Place sausages in a large frypan over medium-high heat. Cook, stirring to break up sausages, until browned, about 5 minutes. Reduce heat to medium.
3. Add onions, celery and garlic; sauté until softened, about 5 minutes. Remove from heat.
4. Combine bread, apples, raisins, fennel, sage, salt, pepper, allspice and nutmeg in a large bowl; Add sausage mixture and stir to combine.
5. Whisk together eggs and broth. Add to bread cube mixture and stir until combined.
6. Spoon mixture into a greased 9x13 inch baking dish.
7. Bake, uncovered, stirring once, until heat through, about 60 minutes.