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Categories:
crown roast salt butter onion Italian hot sausage meat bread crumbs Italian parsley fennel seeds orange zest kosher salt
Viewed: 27 - Published at: 3 years agoIngredients
- 1 8- to 9-pound crown roast of pork (20 chops), prepared by a butcher from two center rib roasts and tied to form a circle
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 medium onion, diced
- 1 1/2 pounds Italian hot sausage meat
- 1 cup bread crumbs
- 4 tablespoons chopped Italian parsley
- 4 tablespoons fennel seeds
- 5 tablespoons grated orange zest
- 1 1/2 tablespoons kosher salt
Method
- Place the roast, bone end up, in a large roasting pan.
- Season with salt and pepper, then set aside.
- In a small skillet, melt the butter and add onion.
- Cook until onion is translucent, about 3 minutes.
- In a large mixing bowl, combine the meat, bread crumbs, parsley and cooked onion.
- Mix well.
- Pack one-quarter of the sausage mixture around the base of the roast and the remaining into the center.
- Preheat oven to 375 degrees.
- In a small bowl, combine fennel seeds, orange zest, kosher salt, cracked pepper and garlic.
- Spread the fennel mixture around the top of stuffing inside the roast and over the interior of the chops.
- Cover the tip of each bone with foil, and cover the sausage at the base of the roast with a band of foil.
- Roast for 2 1/2 hours, or until the temperature taken in the center of a chop reads 150 degrees.
- (Once the crust browns, cover it with foil for remainder of baking time.)
- Remove from oven, and allow to rest for 10 minutes.
- Place on platter.
- Serve two chops per person, with stuffing and jus.
