Sausage stuffed pot roast
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Sausage stuffed pot roast
  Sausage    Roast    Beef    Pork  
Last updated 6/12/2012 12:43:32 AM. Recipe ID 2700. Report a problem with this recipe.
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      Title: Sausage stuffed pot roast
 Categories: Beef, Famfavorite, Meats, Main dish, Pork
      Yield: 8 Servings
 
  3 1/2 lb ROAST (RUMP, STANDING RIB) *
    1/2 lb COOKED POLISH SAUSAGE **
      1 ea SMALL ONION, CHOPPED FINE
      1 ea GREEN OR RED PEPPER, CUT-UP
      1 x  WATER AS NEEDED (2 CUPS)
      1 ts SEASON SALT
 
  *  CAN USE A TOP ROUND ROAST ALSO - TRIM ALL VISABLE FAT FROM OUTSIDE
  OF
     ROAST. ** BEST TO USE ECHRICH 25% REDUCED FAT SAUSAGE (70 CALORIES
  PER SERVING) 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
  EXCELLANT GRAVY BASE.
 




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Recipe ID 2700 (Apr 03, 2005)

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