Crown Roast of Pork

1 crown roast (8-12 ribs)
2 1/2 pounds bulk sausage
1/2 Cup dry bread crumbs
1/4 cup chopped onion
1/2 cup celery
2 cups tart apples pared and cut up
1/2 cup raisins
2 TBS lemon juice
paprika
8-12 spiced crabapples

A Regular Guys Recipe

Remove meat from refrigerator 1 hour before roasting.  Preheat over to 450.  Protect end of bones with a covering of aluminum foil.  Put roast in center of oven and reduce heat to 325.  Allow to roast 25-30 minutes per pound.

While meat is roasting, prepare stuffing.  Thoroughly cook bulk sausage in a skillet.  Drain and mix the sausage with the bread crumbs, onions, celery, apples, raisins and lemon juice ( if mixture is a little dry, use a bit more lemon juice).  Season with paprika to taste.

One hour before roast is done, remove it from oven, fill the center with the stuffing, and return it to the oven.

When done roasting, take from oven and remove foil from ends of ribs.  Put a spiced crabapple on the end of each rib.

When serving, cut vertically with carving knife between ribs.  Give each person one or two ribs and a portion of stuffing.

Serves 4-6