Crown of pork ribs with chestnuts and sausages

Ingredients:

Pork loin on the bone

• Two sections (8 ribs each) of pork spare ribs with loin (about 2 kg each)
• 3 tbsp. l. olive oil
• 2 tablespoons chopped fresh rosemary
• 1 tbsp coarse salt
• 2 tsp freshly ground black pepper
• 3 cups sausage and chestnut filling, recipe below
• Special equipment: kitchen thread, needle

Filling made from bread, sausages and chestnuts

• One (450g) loaf of white bread, cut into 2.5cm cubes
• 450 g raw pork sausage mince with Italian herbs
• 4 cloves garlic, crushed and coarsely chopped
• 2 stalks celery, diced
• 1 medium fennel bulb, diced
• 1 medium onion, diced
• 4 tbsp (60 g) unsalted butter
• Coarse salt and ground black pepper
• 1/2 cup chopped fresh parsley
• 1 tbsp chopped fresh sage
• 1 tbsp chopped fresh thyme
• 2 cups canned whole roasted chestnuts, coarsely chopped
• 2.5 cups chicken broth

Preparation:

1. Place a rack in the bottom of the oven and preheat to 180°C.
   
   Place the loin on a cutting board, rib side up. Make 1.5 cm (0.5 in) slits in the meat between each rib. Place the sections rib side up, loin side down.
2. Thread a needle and thread it between the two outer ribs, then sew them together. Do the same with the other end. Form an oval shape from the ribs, folding them where you made the cuts. The design should look like a crown. Tie the bottom of the crown with twine.
3. Place the crown in a roasting pan. Brush the pork with olive oil and sprinkle with rosemary, salt, and pepper. Fill the center with the roasted chestnuts and sausage meat, then place in the oven.
   
   Roast the pork ribs until the internal temperature at the thickest part reaches 180°F (82°C), about 1 hour and 45 minutes. Place on a cutting board or serving platter and let rest for 20 minutes. Remove any strings, then cut into portions and serve with the filling.
4. Bread stuffing made from sausages and chestnuts:
   
   Preheat oven to 180°C. Place the bread in a single layer on a baking sheet and toast until golden brown, about 10 minutes. Transfer to a large bowl.
   
   In a large skillet over medium heat, cook the sausage meat until browned, about 5 minutes. Add the garlic, celery, fennel, and onion. Add the butter and some salt and pepper. Stir and cook until the vegetables are softened, 8 to 10 minutes. Then add the parsley, sage, and thyme.
5. Add chestnuts and chicken broth to the bowl with the toasted bread. Add the sausage mixture and stir. If you want to stuff the crown, the filling is ready.
   
   Alternatively, grease a 2-quart (2-liter) pan and fill with the filling. Cover the pan with foil and bake until golden brown, about 30 minutes.