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Sausage Stuffed Pork Rib Roast
Push a boning knife through center of pork roast, making a slit from end to end. Cut sausage the length of the roast; prick sausage at 1/2 intervals, and insert into slit in roast. Place the stuffed roast in a lightly greased roasting pan. Combine softened butter and next three ingredients; spread over roast. Combine garlic and next six ingredients; sprinkle over roast. Add onions and chicken broth to roasting pan; cover. Bake at 350° for 45 minutes. Uncover and bake for 15 to 20 minutes. Remove roast, reserving 1 cup pan drippings for Brown Sauce. Serve roast with brown sauce and muscadine jelly. Yield: 8 servings. Brown Sauce
Melt butter in a heavy saucepan over medium heat, and add flour, stirring mixture constantly. Cook one minute, stirring constantly. Gradually stir in broth and one cup of reserved drippings. Bring to a boil, stirring constantly, and cook until slightly thickened. Stir in jelly, tomato sauce, and port. Pour through fine wire-mesh strainer into a container for a smoother consistency, if desired. Yield: 3 1/2 cups. Chef John Folse
3505
East 5th Street • Austin, Texas 78702 GO TEXAN and Design is a certification mark of the Texas Department Agriculture |
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