My dad likes to make a big roast for the holidays, and crown roast of pork is one of his specialties. It is an impressive roast, made from two pork loins tied together in a large round. Be sure to order it ahead from your butcher. The open center of a crown roast is perfect for a stuffing, and we usually use our Scognamillo Italian Sausage and Bacon Stuffing on page 166. For a lighter alternative, you can fill the center with sautéed seasonal vegetables or even a big batch of Christmas Escarole on page 169.
3 Comments
12/14/2022 06:06:32 pm
This recipe looks delicious. What exactly goes into the brown sauce? I'll have to try more pork sausage recipes that I find.
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Thomas C Shackelford
5/10/2025 01:38:35 pm
Which cookbook are these recipe in. I just received “patsy’s cookbook isbn-0-609-60954-8 first edition 2002 and none of the above recipes are in it. I’m dissapointed
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