Schlemmertopf Clay Baker

Classic Glazed Large Clay Pot

This size is frequently referred to as the Turkey Roaster and has a capacity of 6.25 quarts.  But, it can be used for an array of other meals as well.  Roasts, chicken and other meats will brown with the lid on which seals in all of the natural juices resulting in a delicious meal.

This clay pot has a glazed interior bottom for easy cleaning, while the top is unglazed to provide the unique clay baker quality.  Soak the top for 10 minutes before adding ingredients.  Place in a cold oven.

Clay bakers are a healthy, waterless way of cooking.  And, they are microwaveable.  Each Schlemmertopf terra cotta baker comes with  a free starter cookbook with a variety of recipes, as well as instructions for care and use.

Schlemmertopf is the only clay baker still produced in Germany where the original clay bakers were created.

STUFFED PORK ROAST



Yield: 8 Servings

STUFFING

• 1 md Onion, minced


• 2 lg Green apples, peeled/chopped
  
  


• 1/2 lb Bulk pork sausage, uncooked
  
  


• 4 Celery stalks, chopped
  
  


• 3 tb Butter
  
  


• 1 c Raisins
  
  


• 1 c Bread crumbs, moistened with water to soften
  
  


• 1 ts Salt
  
  


• 1 ts Freshly ground pepper
  
  


• 1 ts Dried sage
  
  


• 2 ts Dried basil

ROAST

• 5 lb Boned pork roast - trimmed of fat
  
  


• 1/2 c White wine
  
  


• 2 tb White wine
  
  


• 2 tb Honey
  
  


• 1 tb Prepared hot mustard (opt)
  
  


• 2 ts Dried thyme, divided
  
  


• 1 ts Arrowroot

From "The Clay-Pot Cookbook" (Macmillan Publishing, $7.95) by George Macleod Sales and her husband, Grover.

Saute onion and celery in butter until slightly transparent. In large bowl, combine chopped apple, sausage, raisins, 1 teaspoon salt, dash of pepper, sage and basil. Add moistened bread crumbs and onion-celery mixture, and combine well. Pre-soak a clay pot, top and bottom, in water for 15 minutes. Lay open a roast and sprinkle with 1 teaspoon thyme. Spread cavity of roast with stuffing; press firmly.

Roll roast and tie with unwaxed dental floss or butcher's string. Rub outside of roast with a mixture of thyme and pepper, then place stuffed roast in pot. Combine wine, honey and mustard and pour over roast. Place covered pot in a cold oven. Set temperature at 480'F.

Cook for about 2 hours, or until thermometer registers 160 degrees.

Remove pot from oven and pour off liquid into a saucepan. Skim or siphon surface fat from liquid and heat, Mix arrowroot with 2 tablespoons wine and stir into sauce.