Yield: 8 servings
|1 medium||Onion, minced|
|2 larges||Green apples, peeled/chopped|
|½ pounds||Bulk pork sausage, uncooked|
|4 \N||Celery stalks, chopped|
|1 \N||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|
|\N dash||Freshly ground pepper|
|1 teaspoon||Dried sage|
|2 teaspoons||Dried basil|
|1 tablespoon||Prepared hot mustard (opt)|
|2 teaspoons||Dried thyme, divided|
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.