Family · German
Stuffed Veal Breast
The story
A classic Sunday roast from Karla's family cookbook (2014) – veal breast stuffed with a bread and sausage meat filling, slow-roasted and best served with potato salad.
- Prep
- 30 min
- Cook
- 2 h 30 min
- Total
- 3 h
- Servings
- 4
- Difficulty
- advanced
Method
Cut or cube the bread rolls and salt them. Whisk 3–4 eggs with milk, pepper, and nutmeg, pour over the rolls and leave covered to soak.
Season the veal inside and out with pepper and salt. Sauté the onion and parsley in fat and add to the bread mixture.
Stir the sausage meat with a little milk until smooth and combine with the bread mixture. Fill the breast loosely and sew closed.
Brown in hot fat. Add the roasting vegetables. Once the meat and vegetables have a good colour, deglaze with a little stock and add more as needed.
Roast at 180°C for 2½ hours. Leave the meat to rest for 10 minutes.
Pass the vegetables and juices through a sieve to make the sauce and season to taste. Best served with potato salad.