Individual Veal Loaves With Sausage Gravy
|Ground veal||1 1⁄2 Pound|
|Zucchini||2 Medium, shredded|
|Onion||1 Small, grated|
|Fresh bread crumbs||1 1⁄2 Cup (24 tbs) (3 Slices)|
|Sweet italian sausage||1⁄4 Pound (Links)|
|All purpose flour||2 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
1. Preheat oven to 350°F. In large bowl, mix ground veal, zucchini, onion, egg, bread crumbs, and salt. Divide mixture into six portions and shape each into a 4" by 2" loaf. Place in greased small roasting pan. Bake 45 minutes.
2. Meanwhile, remove casings from sausage links and discard. In 2-quart saucepan, over low heat, cook sausage meat, stirring occasionally, until crisp and well browned. Spoon off all but about 2 tablespoons fat from saucepan. Stir in flour. Remove from heat.
3. When veal loaves are done, with pancake turner, remove loaves to warm platter; keep warm. Into roasting pan, pour water. Over medium heat, heat mixture to boiling, stirring to loosen brown bits. Strain mixture into saucepan with the sausage mixture.
4. Over medium heat, cook sausage mixture until it boils and thickens slightly. Serve sausage gravy with veal loaves.