Veal Roll Kebabs on Marsala Jus

Press the sausage meat from the sausage skin into a sufficiently large bowl.

Cut the ham into strips, then chop them coarsely.

Mix the egg very well in a bowl, then add it to the sausage meat together with the ham, the freshly finely chopped parsley leaves, Parmesan cheese and breadcrumbs, season with salt, pepper and nutmeg and mix very well.

Thinly pound the veal patties one by one under plastic wrap with a rolling pin or meat mallet. Put some filling on top and roll up the cookies. Stick three rolls alternately with two sage leaves on a skewer.

Preheat the oven to 80 °C and heat a plate.

In a frying pan, heat the olive oil heartily. Season the skewers with salt and pepper. Roast in the hot oil for half a minute at the beginning, then over medium heat for five minutes. Remove from the frying pan and cook on the heated plate in the 80 °C stove for about twenty minutes.

Melt the drippings with Marsala and red wine. Add meat extract and cook on high heat.

Set aside.

Immediately before serving, bring the gravy to a boil once more. Add the butter and incorporate into the sauce. Depending on the acidity, season to taste with a little sugar or a few drops of lemon juice, salt and freshly ground pepper.

Our tip: Use high-quality red wine for a particularly fine taste!

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