Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To fry
Sauce
To braise
Garnish
How it's done
To fry
Cut into the middle of the meat using a long, thin knife, work the knife back and forth a few times until the incision is approx. 4 cm wide. Remove the insides of the sausage, using your hands mix in the pear and nuts, transfer to a disposable piping bag without a nozzle. Cut off the tip, stuff the joint with the sausage mixture, season with salt.
Sauce
Heat a little clarified butter in a cooking pot. Brown the meat all over for approx. 5 mins. over a medium heat, remove. Wipe away the cooking fat and add a little clarified butter if necessary. Sauté the shallots and parsley for approx. 2 mins., add the tomato puree and cook briefly. Pour in the wine and reduce a little. Then add the stock, bring to the boil, reduce the heat and return the meat to the pot.
To braise
Cover and braise for approx. 2 1/2 hrs. in the lower half of an oven preheated to 180°C. Remove the meat from the oven, add the honey to the sauce, season, reduce for approx. 5 mins., puree. Return the meat to the pot and heat gently.
Garnish
Combine the breadcrumbs and parsley, scatter over the meat.
| Serve: | Carve the meat across the grain and serve with the sauce. |
|---|---|
| Serve with: | Spätzli |
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