3 to 6 lb. pork crown roast
Salt
Pepper
1 lb sage sausage
1/4 c. butter
1/4 c. chopped onion
2 stalks celery, chopped
4 c. bread crumbs
2 eggs, beaten
1 tsp. salt
1/2 tsp. paprika

Season pork with salt and pepper. Cover bone ends with foil and stuff center with foil. Insert meat thermometer carefully between 2 ribs (tip should be in center of muscle). Place roast in pan with bone ends up. Roast in 325 degree oven 35 to 40 minutes per pound or until meat thermometer registers 185 degrees. One hour before done, remove foil from center of roast, fill with stuffing, and continue roasting.
During the last 20 minutes or roasting time, remove foil from bones. One hour before done, remove foil from center of roast, fill with stuffing, and continue roasting.

Stuffing
Brown sausage in large skillet
Add onion and celery; saute until golden. Mix in remaining ingredients. Makes about 3 cups.

At Christmas I add a cranberry sauce over top when serving, and for Easter I will top with a apricot sauce.