SAUSAGE STUFFED VEAL

Serves 4.
Total Prep/Cooking Time: 1-3/4 Hours

8 veal scallops, pounded very thin
salt and pepper to taste
500 gm pork sausage meat, lean
30 ml olive oil
2 shallots, finely chopped
1 onion, finely chopped
50 ml flour
50 ml tomato paste
750 ml Angove's Spaetlese Lexia
1 bouquet garni (or a pinch each of thyme, parsley and sage, plus one bay leaf)
500 gm white mushrooms, sliced
5 ml orange zest

1. Roll a spoonful of sausage meat in each veal scallop. Tie into eight neat bundles using butcher's twine or kitchen string.
2. Brown on all sides in the olive oil.
3. Remove veal from the pan and add the shallots and onion. Cook until golden, add flour and tomato paste. Cook and stir for a minute or so and then add the wine.
4. Add back the veal and the bouquet garni. Simmer, covered for about an hour.
5. Add the mushroom and orange zest and cook for another 15 minutes. Serve over pasta or steamed white rice.
    

Some Prepared Food Photos courtesy of the Beef Checkoff, in conjunction with Brown Packing Company, Inc.
 

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