Crown Roast Of Pork With Sausage Stuffing

• 3 1/2 cups water, divided
• 1 tablespoon Worcestershire sauce
• 1 teaspoon commercial brown bouquet sauce
• 1 (6- to 7-pound) crown roast of pork
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 pound bulk pork sausage
• 1 1/2 pounds new potatoes
• 1/3 cup all-purpose flour
• Applesauce

1. Combine 1 cup water, Worcestershire sauce, and bouquet sauce; brush surface of roast with water mixture. Sprinkle with salt and pepper. Spoon sausage into center of roast. Place a small piece of aluminum foil on each bone end. Place roast, bone end up, in a shallow roasting pan. Pour remaining water mixture and 2 cups water over roast. Insert meat thermometer, being careful not to touch bone or fat.
2. Bake at 375u0b0 for 15 minutes; reduce heat to 325u0b0, and bake 1 hour. Add potatoes to roasting pan, and continue baking 1 hour or until meat thermometer registers 170u0b0. Remove roast and potatoes to a warm serving platter, reserving pan liquid. Let roast stand 10 to 15 minutes before slicing.
3. Degrease pan liquid; pour into a medium saucepan. Combine flour and remaining 1/2 cup water, stirring until smooth. Pour flour mixture into pan liquid; cook, stirring constantly, until thickened and bubbly. Serve gravy and applesauce with roast.

water, worcestershire sauce, commercial brown bouquet sauce, crown roast of pork, salt, pepper, pork sausage, potatoes, flour, applesauce

Taken from www.myrecipes.com/recipe/crown-roast-of-pork-with-sausage-stuffing (may not work)