{"id":7537,"date":"2026-02-15T18:54:52","date_gmt":"2026-02-15T18:54:52","guid":{"rendered":"https:\/\/recipe4thecook.com\/\/"},"modified":"2026-02-15T18:54:52","modified_gmt":"2026-02-15T18:54:52","slug":"crown-roast-of-pork-with-sausage-and-herb-stuffing","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/crown-roast-of-pork-with-sausage-and-herb-stuffing\/","title":{"rendered":"Crown Roast Of Pork With Sausage And Herb Stuffing"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>1 crown roast of pork with 16 chops, about 6 pound<br \/>\nsalt and freshly ground pepper<br \/>\nsausage and herb stuffing<br \/>\n1\/4 C. unsalted butter<br \/>\n1 large yellow onion; minced<br \/>\n1 large celery stalk; in 1\/4 inch dice<br \/>\n2 garlic clove; minced<br \/>\n1\/2 pound bulk sweet pork sausage; crumbled<br \/>\n2 1\/2 C. fresh herbed bread crumbs; (recipe follows)<br \/>\n1 egg; well beaten<br \/>\n1\/4 C. chicken stock; approx.<br \/>\nsalt and freshly ground pepper<br \/>\nherbed bread crumbs<br \/>\n4 slices white bread<br \/>\n1 pinch salt<br \/>\n1 pinch freshly ground pepper<br \/>\n1\/4 tsp. chopped fresh thyme; or<br \/>\n1\/8 tsp. dried thyme<br \/>\n1\/4 tsp. chopped fresh rosemary; or<br \/>\n1\/8 tsp. dried rosemary<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>Position rack in middle of oven and preheat to 400 degrees. Set crown roast on a rack in  roasting pan. Season to taste with salt and pepper. Roast, uncovered, on middle rack for  30 minutes. Reduce heat to 320 degrees and, basting frequently with pan juices, continue  roasting for 45 minutes. Sausage and Herb Stuffing: In a large frying pan over mediumlow  heat, melt butter. Add onion and celery and Saute, stirring occasionally, until soft, for  about 15 minutes. Add garlic and sausage and cook, stirring, until sausage is browned, for  about 10 minutes longer. Using a slotted spoon, transfer sausage mixture to a bowl.  Discard the fat in the pan. Add bread crumbs and egg to sausage mixture. Add enough  chicken stock j to moisten the stuffing, then season to taste with salt and pepper. Mix the  Mound stuffing in center of crown roast and return roast to oven. Bake until an instantread  thermometer inserted into center of roast away from bone registers 150~ or a chop is  pale pink when cut in the center, for about 3 minutes longer. (Check periodically and  cover the rib ends with foil if th brown before the meat is done). Remove roast from  oven, cover with a large piece of foil and let stand for 10 minutes before carving. To  serve, cut meat between rib bones. Accompany each serving with a spoonful of stuffing.  Herbed Bread Crumbs: The best bread to use is a coarse-textured white bread that can be  purchased sliced in 1- or 1 1\/2 pound loaves. Cut the crust off bread and discard. Tear  bread into pieces. In a food processor fitted with a metal blade or in a blender, combine  bread, salt a pepper. Process bread until it forms coarse crumbs. Add thyme and rosemary  and pulse a few times just until well mixed. Use immediately, or store in an airtight  container in the freezer for up to 1 year.<br \/>&nbsp;<br \/>&nbsp;<br \/>When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Pork<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/pork\/blog\/2026\/02\/15\/crown-roast-of-pork-with-sausage-and-herb-stuffing\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-7537","post","type-post","status-publish","format-standard","hentry","category-pork"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7537","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/comments?post=7537"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/posts\/7537\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/media?parent=7537"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/categories?post=7537"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/pork\/wp-json\/wp\/v2\/tags?post=7537"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}