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Roast Leg Of Veal Sausage Stuffing

Canadian.kitchen's picture
Ingredients
  Boned veal leg 5 Pound
  Bacon/Salt pork To Taste
  Salt To Taste
  Pepper To Taste
For sausage stuffing
  Skinless sausages 4
  Soft bread crumbs 3 Cup (48 tbs)
  Margarine 1⁄4 Cup (4 tbs), melted
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped celery 1⁄4 Cup (4 tbs)
  Chopped apple 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Thyme 1⁄2 Teaspoon
  Sage 1⁄2 Teaspoon
  Cream/Consomme 1⁄4 Cup (4 tbs) (adjust quantity as needed)
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.

Recipe Summary

Cuisine: 
American
Method: 
Roasted
Ingredient: 
Veal

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