Pork Roast Stuffed with Sausage

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Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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Here's a rich, cold-weather feast well worth a bit of extra trouble.



  • 1 medium onion, minced
  • 2 large green apples, peeled and chopped
  • ½ pound bulk pork sausage
  • 4 stalks celery, chopped
  • 3 tablespoons butter
  • ½ cup raisins
  • 1 cup bread crumbs, moistened with water to soften
  • 1 teaspoon salt
  • Dash of freshly ground pepper
  • 1 teaspoon dried sage
  • 2 teaspoons dried basil


  • 1 boned pork roast (5 pounds) trimmed of fat
  • ½ cup white wine
  • 2 tablespoons honey
  • 1 tablespoon prepared hot mustard
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • ½ teaspoon pepper
  • 1 teaspoon arrowroot, approximately


Saute the onion and celery in the butter until slightly transparent.

Meanwhile, in a large mixing bowl, combine the chopped apple, the sausage, raisins, 1 teaspoon salt, dash of pepper, the sage and the basil.

Add the moistened bread crumbs, the onion-celery mixture, and combine well.

Presoak a clay pot, top and bottom, in water for 15 minutes.

Fill the cavity of the pork roast with the stuffing and sew up the ends with unwaxed dental floss.

Rub the outside of the roast with a mixture of 2 teaspoons salt, the thyme and ½ teaspoon pepper, then place the stuffed roast in the pot. Insert a meat thermometer into the thickest part of the roast. Combine the wine, honey and mustard and pour-over the roast.

Place the covered pot in a cold oven.

Set the temperature at 480 degrees.

Cook for about 2 hours, or until the thermometer is almost up to done.

Remove the pot from the oven and pour off the liquid into a saucepan. Skim or siphon the surface fat from the liquid, heat, and thicken with the arrowroot.

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