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| Smoked Pork Chop with Sausage Dressing |
All I had to bring to the Boucher Family Christmas this year was the crown roast, dressing and gravy.
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| Crown Roast of Pork |
The roast went into the Big Green Egg at 300f for about 2 hours, until the thermometer read 148f internal. Dan said his pork chop was dry, but mine (see the photo above) was not.
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| Pork Sausage Dressing |
The dressing was easy. I fried a pound of bulk hot Italian pork sausage with a large grated onion. I reconstituted 1 ounce of dried portabellas in 1 1/2 cups of water, drained the mushrooms (reserving the water) and put them in the food chopper with: 6 cloves of garlic, 1 tsp of fresh thyme, 1 tsp dried sage, 1 TB fresh parsley. I added the mixture to the still cooking sausage.
When cooked through, I removed it to a bowl and added about two cups of Potato Buds alternately with a 1/2 pint of heavy cream and the mushroom water. I kept adjusting until I had the right consistency and proportion of meat/potatoes for dressing. Using Buds is a time/labor savor, and assures that the dressing is smooth. I adjusted the salt and reheated in a 300f oven for about 40 minutes before packing it in the car and traveling down the road to grandmas house.
