| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Clay pot, Meats | 8 | Servings | |
INGREDIENTS
| 1 | Onion, minced | |
| 2 | Green apples, peeled/chopped | |
| 1/2 | lb | Bulk pork sausage, uncooked |
| 4 | Celery stalks, chopped | |
| 3 | T | Butter |
| 1 | c | Raisins |
| 1 | c | Bread crumbs, moistened with |
| water to soften | ||
| 1 | t | Salt |
| ds | Freshly ground pepper | |
| 1 | t | Dried sage |
| 2 | t | Dried basil |
| 1 | Boned pork roast, 5 lb | |
| trimmed of fat | ||
| 1/2 | c | White wine |
| 2 | T | White wine |
| 2 | T | Honey |
| 1 | T | Prepared hot mustard, opt |
| 2 | t | Dried thyme, divided |
| 1 | t | Arrowroot |
INSTRUCTIONS
From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George Macleod Sales and her husband, Grover. Saute onion and celery in butter until slightly transparent. In large bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash of pepper, sage and basil. Add moistened bread crumbs and onion-celery mixture, and combine well. Pre-soak a clay pot, top and bottom, in water for 15 minutes. Lay open a roast and sprinkle with 1 teaspoon thyme. Spread cavity of roast with stuffing; press firmly. Roll roast and tie with unwaxed dental floss or butcher's string. Rub outside of roast with a mixture of thyme and pepper, then place stuffed roast in pot. Combine wine, honey and mustard and pour over roast. PLace covered pot in a cold oven. Set temperature at 480'F. Cook for about 2 hours, or until thermometer registers 160 degrees. Remove pot from oven and pour off liquid into a saucepan. Skim or siphon surface fat from liquid and heat, Mix arrowroot with 2 tablespoons wine and stir into sauce. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 421
Calories From Fat: 214
Total Fat: 23.9g
Cholesterol: 102.8mg
Sodium: 527mg
Potassium: 690.3mg
Carbohydrates: 23.8g
Fiber: 1.6g
Sugar: 17.7g
Protein: 25.2g