Lightly brown sausages in large heavy skillet.
Remove and drain on paper towels.
Cut veal into 4 pieces; wrap each piece around a sausage; fasten with wooden pick.
Roll in mixture of flour and 1 tsp salt.
Brown veal rolls on all sides in hot sausage fat in skillet.
Remove veal rolls; drain on paper towels.
Drain fat from skillet.
Add the remaining ingredients; mix well.
Add veal rolls.
Cover; simmer, stirring occasionally, about 40 min;, or until veal rolls and rice are tender and liquid has been absorbed.
Remove wooden picks from meat before serving.