Yield: 8 servings
| Measure | Ingredient |
|---|---|
| 1 medium | Onion, minced |
| 2 larges | Green apples, peeled/chopped |
| ½ pounds | Bulk pork sausage, uncooked |
| 4 | Celery stalks, chopped |
| 3 tablespoons | Butter |
| 1 cup | Raisins |
| 1 | Boned pork roast (5 lb), trimmed of fat |
| ½ cup | White wine |
| 2 tablespoons | White wine |
| 1 cup | Bread crumbs, moistened with water to soften |
| 1 teaspoon | Salt |
| dash | Freshly ground pepper |
| 1 teaspoon | Dried sage |
| 2 teaspoons | Dried basil |
| 2 tablespoons | Honey |
| 1 tablespoon | Prepared hot mustard (opt) |
| 2 teaspoons | Dried thyme, divided |
| 1 teaspoon | Arrowroot |
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.