Veal Breast With Sausages

Preparation:

Preparation: In a pan, without any seasoning, brown the sausages, then peel and crumble them. In a bowl, collect the minced sausage, bread and onion. If the mixture is too dry, soften it with a little broth. Insert the filling into the meat cut into pockets by the butcher, sew the opening. Brush the outside with oil, put it in a pan with oil and butter, brown it. Cover and cook for an hour and a half, turning the meat occasionally and adding broth when necessary. Cut it into slices and coat them with the sauce. Accompanying wines: Barbera D'Asti “Superiore” DOC, Chianti Classico DOCG, Rosso Di Barletta DOC.