| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Clay pot |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, minced |
| 2 |
lg |
Green apples, peeled/chopped |
| 1/2 |
lb |
Bulk pork sausage, uncooked |
| 4 |
|
Celery stalks, chopped |
| 3 |
tb |
Butter |
| 1 |
c |
Raisins |
| 1 |
c |
Bread crumbs, moistened with water to soften |
| 1 |
ts |
Salt |
|
ds |
Freshly ground pepper |
| 1 |
ts |
Dried sage |
| 2 |
ts |
Dried basil |
| 1 |
|
Boned pork roast (5 lb), trimmed of fat |
| 1/2 |
c |
White wine |
| 2 |
tb |
White wine |
| 2 |
tb |
Honey |
| 1 |
tb |
Prepared hot mustard (opt) |
| 2 |
ts |
Dried thyme, divided |
| 1 |
ts |
Arrowroot |
INSTRUCTIONS
STUFFING
ROAST
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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