Preheat your oven to 375°F (190°C). Season the crown roast of pork generously with kosher salt and black pepper, rubbing it all over the meat and inside the bones.

Mince garlic cloves and sprinkle them evenly across the roast, followed by finely chopped fresh rosemary and thyme.

In a skillet over medium heat, sauté chopped onions and celery in a bit of oil until soft, about 5-7 minutes.

Add cooked pork sausage to the skillet, breaking it up into small pieces. Stir in breadcrumbs and chopped apple, mixing well.

Carefully pack the stuffing into the center of the crown roast until filled but not overflowing.

Use kitchen twine to secure the roast into a crown shape.

Whisk together honey or maple syrup, Dijon mustard, and apple cider vinegar to create a glaze. Brush half over the crown roast.

Place the prepared crown roast in a roasting pan and roast for approximately 1 hour and 30 minutes, or until the internal temperature reaches 145°F (63°C).

Baste the roast with the remaining glaze every 30 minutes.

Once cooked, let the crown roast rest for 15-20 minutes before carving and serving.