CROWN ROAST OF PORK WITH CHESTNUT SAUSAGE STUFFING
Provided by Nancy Fuller
Categories main-dish
Time 3h30m
Yield 12 to 16 servings
Number Of Ingredients 19
Steps:
- Place a rack in the lower third of the oven and preheat the oven to 350 degrees F.
- Lay the racks of pork on a cutting board with the ribs curving upward. Cut 1/2-inch deep slits in the meat between each rib bone. Stand the racks up back to back, fat sides touching, with the meaty-sides down and the concave curve of the ribs facing upward.
- Thread a trussing needle with kitchen string and use it to pierce between the upper third of the two last rib bone ends and tie them together; repeat in the lower third of the last two rib bone ends to tie them together. Repeat on the other end of the racks. Shape the tied meat into an oval, bending where the slits are, to make a crown. Tie a string around the entire meaty bottom of the pork below the other two ties, securing the racks together so they hold their shape.
- Transfer the pork to a roasting pan or low-sided braiser. Rub the pork with the olive oil and season with the rosemary, salt and pepper. Fill the center of the roast with Chestnut and Sausage Stuffing, then transfer to the oven.
- Roast the pork until the internal temperature in the thickest part of the meat reads 140 degrees F on an instant-read thermometer, about 1 hour 45 minutes,. Transfer to a cutting board or serving platter and let rest for 20 minutes. Pull out all the string ties, then carve into chops and serve with the stuffing.
- Preheat the oven to 350 degrees F. Arrange the bread pieces in a single layer on a baking sheet and toast until lightly golden and dry, about 10 minutes. Transfer to a large mixing bowl.
- In a large skillet over medium heat, cook the sausage until browned and no pink remains, about 5 minutes. Add the garlic, celery, fennel and onions to the sausage pan. Add the butter and some salt and pepper. Stir to combine the vegetables and cook until they are softened, 8 to 10 minutes. Next, add the parsley, sage and thyme.
- In the mixing bowl with the golden bread chunks, add the chestnuts and chicken broth. Add the sausage mixture and stir to combine. If filling the crown roast of pork, the stuffing is ready to use at this point.
- Alternately, butter a 2-quart casserole dish and spoon the stuffing into the dish. Cover the dish with foil and bake until golden brown, 30 minutes.
ROASTED CHESTNUT SAUSAGE DRESSING
Provided by Tyler Florence
Categories side-dish
Time 1h10m
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.
- In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.
- Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).
ITALIAN SAUSAGE & CHESTNUT PASTA
A mix of sausagemeat and chestnut chunks creates a rich and nutty pasta sauce, lifting this from an everyday dish to something special
Provided by Jane Hornby
Categories Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large frying pan, and fry the onion for 5 mins. Once starting to soften, add the sausagemeat and chestnuts, and fry for another 10-12 mins, breaking the meat up with a wooden spatula or spoon as you fry it. Keep the heat quite high and stir often.
- When the meat and chestnuts are golden brown, add the garlic, rosemary and fennel seeds, and cook for 2 mins more. Splash in the wine, let most of it boil away, then tip in the passata. Cover and simmer the sauce for 10 mins while you boil the pasta in plenty of salted water, following pack instructions.
- Reserve a cup of the pasta cooking water, then drain the pasta well. Toss the pasta, 3 tbsp of the water, the ragu and most of the parsley together, then season to taste. Share between bowls, add a grinding of black pepper, the remaining parsley, then a handful of Parmesan shavings.
Nutrition Facts : Calories 576 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.7 milligram of sodium
PORK AND CHESTNUT SAUSAGE
Chestnuts are a cold-weather crop, available from early fall to the end of winter. At that time of year, when the plane trees in Italy's town squares occasionally still have some leaves left from summer and no sign of spring is in sight, vendors set up sidewalk braziers in the piazzas and roast chestnuts over open fires. They are served up right off the grill, piping hot, in newspaper cones. You have to be out and about to get them that way, and bundled in suitably warm clothing to guard against the weather. Once you buy them, it's a slow, peel-as-you-go proposition. But somehow the divine combination of freshly roasted chestnuts and a hot coffee from a nearby stand chases away the cold and lessens the effort necessary to pry off the invariably recalcitrant charred shells and inner skins. With the already peeled, freeze-dried or vacuum-wrapped chestnuts now available, the pleasure, albeit without the char but also without the chore, is brought to the home kitchen year-round. If you do not use all the chestnuts in the package, freeze the remainder. If you store them in the refrigerator, they will mold after just a few days.
Yield makes 3/4 pound
Number Of Ingredients 10
Steps:
- In a large sauté pan, melt the butter over medium heat. Add the chestnuts, onion, celery, thyme, nutmeg, sugar, salt, and pepper and stir to mix. Cook until the vegetables begin to sweat, about 2 minutes. Transfer to a medium bowl and set aside to cool completely.
- Add the pork to the cooled chestnut mixture, and knead with your hands until thoroughly blended. Leave in bulk and shape as directed in individual recipes or stuff into hog casing. The sausage can be used right away.
- Sauté or grill, or cook as directed in individual recipes. (The uncooked sausage will keep in the refrigerator for up to 3 days; it does not freeze well.)
CHESTNUT SAUSAGE STUFFING
I discovered this recipe in a four-generation family cookbook. I'm glad I gave it a try. It has become "the" stuffing at our holiday table. -Judi Oudekerk, Buffalo, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the sausage over medium heat until no longer pink; drain and set aside. In the same skillet, saute the mushrooms, onions and celery in butter until tender. Stir in the sausage, parsley, thyme and pepper. Add broth; heat through. Remove from the heat. Add bread cubes and chestnuts; toss to coat., Transfer to a greased shallow 2-1/2-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 239 calories, Fat 16g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 426mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 3g fiber), Protein 6g protein.
PORK AND WATER CHESTNUT SAUSAGE
Water chestnuts are an underwater corm, and as you might imagine if you consider their natural environment, they are plump with water and crunchy. Their taste, on the other hand, is hard to pinpoint: it's a cross between jicama and sugarcane with a hint of nuttiness, all diluted with water. In other words, it is somewhat bland. They are often used in Chinese and Southeast Asian dishes, mainly in stir-fries, for their snappy bite. That is also what they contribute to this sausage, which features Asian tastes. I use the sausage for stuffing wontons (page 55), for making small balls to top steamed rice, for mixing into udon noodles, or for wrapping in lettuce leaves as the Thai and Laotians do with minced meats (page 119) and the Vietnamese do with savory meatballs (page 60). Fresh water chestnuts are rarely found in markets, even those geared to an Asian clientele. They are seasonal and as much of a chore to peel as tree chestnuts (not a relative, despite the name). Canned water chestnuts fill that niche. They are available in grocery stores where even only a small amount of space is devoted to Asian ingredients. This sausage recipe calls for much less than what you get in a 6-ounce can, usually the smallest size sold. The remainder can be stored covered with fresh water in the refrigerator and used in homey stir-fries, salads, and slaws.
Yield makes 1/2 pound
Number Of Ingredients 10
Steps:
- Place all the ingredients in a medium bowl, and knead with your hands until thoroughly blended. Leave in bulk and shape and cook as directed in individual recipes. The sausage can be used right away, or it can be refrigerated for up to 3 days. It does not freeze well.
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