SAUSAGE STUFFED VEAL
Serves 4.
Total Prep/Cooking Time: 1-3/4 Hours
8 veal scallops, pounded very thinsalt and pepper to taste500 gm pork sausage meat, lean30 ml olive oil2 shallots, finely chopped1 onion, finely chopped50 ml flour50 ml tomato paste750 ml Angove's Spaetlese Lexia1 bouquet garni (or a pinch each of thyme, parsley and sage, plus one bay leaf)500 gm white mushrooms, sliced5 ml orange zest
- Roll a spoonful of sausage meat in each veal scallop. Tie into eight neat bundles using butcher's twine or kitchen string.
- Brown on all sides in the olive oil.
- 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.
- Add back the veal and the bouquet garni. Simmer, covered for about an hour.
- 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.