Recipes & Techniques: Apple-Spice Sausage Stuffing

Apple-Spice Sausage Stuffing for Crown Roasts This recipe is adapted from Josef & Elizabeth Brunner's Apricot-Cranberry Bratwurst Stuffing recipe. INGREDIENTS 1 lb. Apple-Spice Sausage 5 cups herbed bread cubes or packaged stuffing mix 5 Tbsp. butter or margarine 1 cup onion, diced small 1 cup celery, diced small 1 cup pecans, coarsely chopped 2/3+ cup, as needed pork or lamb stock (as appropriate) or chicken stock DIRECTIONS 1. Sauté the onion and celery in plenty of butter or margarine until the onions are just soft. 2. In a large bowl, mix all of the dry ingredients together, adding enough stock to achieve the desired moistness. 3. Fill crown roast with stuffing, packing lightly. 4. Bake any surplus stuffing in a buttered baking dish at at 325°F to an internal temperature of 160°F. 5. After roasting, remove stuffing from crown to serve. RECIPE TIPS Our Apple-Spice Sausages are about 1/4 lb. per link. Cut each link into 1/2-inch pieces or smaller. These sausage links are already fully cooked so they can be mixed directly into the other ingredients without further preparation. back to top

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