Sausage Stuffed Pot Roast Recipe - Cooking Index
Sausage Stuffed Pot Roast Recipe - Cooking Index
| 3 1/2 lbs | 1589g / 56oz | Roast - (rump, standing rib) * |
| 1/2 lb | 227g / 8oz | Cooked polish sausage ** |
| 1 lb | 454g / 16oz | Onion - chopped fine (small) |
| 1 | Green or red pepper - cut-up | |
| Water as needed - (2 cups) | ||
| 1 teaspoon | 5ml | Season salt |
* CAN USE A TOP ROUND ROAST ALSO - TRIM ALL VISIBLE FAT FROM OUTSIDE OF ROAST.
** BEST TO USE ECHRICH 25% REDUCED FAT SAUSAGE
NOTE: A KNIFE CAN BE USED TO CUT A SLOT IN THE ROAST. BE VERY CAUTIOUS
Place roast on a table or counter top and push a wooden spoon through the center of the roast.
Pull the wide part all the way through to create an opening in the meat. Push the sausage through the hole and cut off even on the ends. Sprinkle season salt all over the roast (any desired seasonings).
In a Dutch oven, over medium high heat, brown the meat well on all sides. Add onion, pepper and water to pan. Reduce heat to low and simmer, covered for about 2 to 3 hours or until almost cooked to desired doneness.
Add desired vegetables and simmer for about 20 minutes or until vegetables are tender.
After cooking, let stand covered for about 15 minutes. Slice thin to serve.
Vegetables are served on the side. Juice let in pot makes an excellent gravy base.
Source:
Sarah Fritschner
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