Pork ribs crown with chestnuts and sausages

Pork ribs crown with chestnuts and sausages – detailed recipe.

Recipe author – Nancy Fuller

Share with friends: Time: 3 hours. 30 min. Difficulty: medium Servings: 12 – 16 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Pork loin on the bone

• Two sections (8 ribs each) of pork ribs with loin (about 2 kg. each)
• 3 tbsp. l olive oil
• 2 tbsp. l chopped fresh rosemary
• 1 tbsp. l coarse salt
• 2 tsp freshly ground black pepper
• 3 tbsp. stuffings from minced meat and chestnuts, see recipe. below
• Special equipment: kitchen thread, needle

Filling from bread, sausages and chestnuts

• One (450 gr.) Loaf of white bread, sliced ​​2.5 cm. cubes
• 450 gr raw pork sausage with Italian herbs
• 4 cloves of garlic, crushed and chopped
• 2 stalks of celery, diced
• 1 medium fennel onion, diced
• 1 medium onion, diced
• 4 tbsp. l (60 gr.) Unsalted butter
• Coarse salt and ground black pepper
• 1/2 tbsp. chopped fresh parsley
• 1 tbsp. l chopped fresh sage
• 1 tbsp. l chopped fresh thyme
• 2 tbsp. canned whole roasted chestnuts, large chopped
• 2.5 tbsp. chicken broth

Recipes with similar ingredients: pork, kupat (sausages for frying), chestnuts, fennel onion, celery, onion, garlic, rosemary, thyme, sage, parsley

Recipe preparation:

1. Place the wire rack in the bottom of the oven and preheat to 180 ° C. Place the loin on a chopping board with the curved side ribs up. Make 1.5 cm cuts in the meat between each rib. Place the sections with the rib side to each other, loin way down.
2. Pass the thread into the needle and pierce between the two extreme ribs and sew them together. Do the same with the other end. Form from the ribs an oval, bending where you made the cuts, the design should look like a crown. Tie the bottom with twine crowns.
3. Place the crown in the roasting pan. Grease pork with olive oil and sprinkle with rosemary, salt and pepper. Fill the center with a filling of roasted chestnuts and minced meat, then put in Oven. Fry the crown of pork ribs until the inside the temperature in the thickest part of the meat does not heat up to 82 ° C, about 1 hour 45 minutes. Place on a cutting board or serving plate. dish and let stand for 20 minutes. Remove all threads, then cut into portioned slices and serve with the filling.
4. Sausage and Chestnut Bread Filling: Preheat oven to 180 ° C. Put the bread in one layer on a baking sheet and fry until golden brown, about 10 minutes. Transfer to a large bowl. in a large skillet over medium heat, saute the minced meat until brown, about 5 minutes. Add garlic, celery, fennel and onions. Add butter and a little salt and pepper. Stir and cook until vegetables are soft, 8 to 10 minutes. Then add parsley, sage and thyme.
5. In a bowl of toasted bread, add chestnuts and chicken stock. Add the sausage mixture and mix. If you want to stuff crown, the filling is ready for this. Alternatively, lubricate 2 liter oil form and fill with the filling. Cover the form foil and bake until golden brown, 30 minutes.