Roast Leg Of Veal Sausage Stuffing Recipe
Ingredients
| 4- or 5-lb boned leg of veal | ||
| Bacon or salt pork (optional) | ||
| Salt, pepper | ||
| 4 skinless sausages | ||
| Soft bread crumbs | 3 Cup (16 tbs) (SAUSAGE STUFFING:) | |
| Margarine | 1/4 Cup (16 tbs), melted (SAUSAGE STUFFING:) | |
| 1/4 cup each, chopped onion, celery, apple | ||
| Salt | 1 Teaspoon (SAUSAGE STUFFING:) | |
| 1/2 tsp each, thyme and sage | ||
| Cream or consomme | ||
Directions
Have the butcher bone the leg of veal.
Before cooking, wipe all surfaces, including cavity, with dampened absorbent paper.
Prepare stuffing by first simmering sausages in small amount of water for 5 or 6 minutes.
Drain, mash meat and mix with the crumbs; add remaining stuffing ingredients, including just enough cream to bind mixture.
Fill meat cavity; then partially close with 2 or 3 skewers laced with twine.
For extra flavor and richness lay 4 or 5 slices of side bacon over top of meat.
Roast uncovered at 325F for about 3 to 3 1/2 hours, or until meat thermometer registers 180F.
For the last hour of cooking remove bacon to allow meat to brown evenly and sprinkle with salt and pepper.
Before cooking, wipe all surfaces, including cavity, with dampened absorbent paper.
Prepare stuffing by first simmering sausages in small amount of water for 5 or 6 minutes.
Drain, mash meat and mix with the crumbs; add remaining stuffing ingredients, including just enough cream to bind mixture.
Fill meat cavity; then partially close with 2 or 3 skewers laced with twine.
For extra flavor and richness lay 4 or 5 slices of side bacon over top of meat.
Roast uncovered at 325F for about 3 to 3 1/2 hours, or until meat thermometer registers 180F.
For the last hour of cooking remove bacon to allow meat to brown evenly and sprinkle with salt and pepper.
Chef
