Roast Veal Stuffed with Vienna Sausage

This is one of our favourit main course,  is easy and at the same time tasty and when you offer it is truly something special.

And is one of the recipes  I define one pot, one shot: all the ingredients in one pot all together, and when you turn off the heat is done!

Here what you need
1 kg of calf tail or rump or sottofesa , 3 vienna sausages known also as frankfurter in US, 1 clove of garlic, sage, rosemary, salt, 4 tablespoons of extra virgin olive oil , half a glass of white wine.


First you have to stuff the veal with vienna sausages (the one you use for the hot dogs) .
With a long knife practiced holes in the calf taking care of them so ortoogonale respect to the direction in which the meat is cut . Carve crosswise and place the sausages .

Repeat this step for each vienna sausage .


Peel and chop the garlic and meanwhile turn the oven to 180 degrees.

Grease a baking dish that has a lid with 2 tablespoons oil, lay the piece of  stuffed veal, add the minced garlic , and then the sage and rosemary without chop them. Add salt , pour the remaining 2 tablespoons of olive oil, and then add half a glass of white wine.

Cover with a lid and bake . Cook for 45 minutes, then turn off the oven, remove the lid to the pan and leave in closed oven for another 30 minutes.


Now your roast veal stuffed with vienna sausage is ready, and scented with a light sauce.


Serve by cutting into slices about half a centimeter and accompanied by his gravy. Enjoy it!