PREPARING THE VEAL BREAST

1. Wash and Dry Veal Breast.

2. Starting at thickest side prepare a pocket in the breast with a small pairing knife.

PREPARING THE STUFFING MIXED

1. Chop broccoli rabe and blanch in boiling salted water.
2. Drain do not shock in cold water, let cool on rack.
3. Squeeze excess water from broccoli when cool.
4. Melt butter in a two gallon sauce pot over medium heat.
5. Add garlic and sweet for 1 minute. Remove from heat and let it sit covered for five minutes.
6. Return pot to heat.
7. Add shallot and sautte 1 minute.
8. Add remaining herbs and sautte another minute.
9. Add 3 cups of hot water or stock and bring to a boil.
10. Remove from heat.
11. Fold in bread.
12. Season with salt and pepper.
13.Spread stuffing out on a sheet pan and place in refrigerator until cold.

PUTTING IT TOGETHER

1. Open pockets and place sausage links into the pocket so that they run the length of the pocket.
2. Push the sausage up against one side of the pocket.
3. Place stuffing inside the pocket and work it until it is even all the way through.
4. Season outside of meat with spice mix.
5. Slow cook for 6-8 hrs.
6. Remove from oven let sit 1/2 an hour.
7. Wrap in plastic wrap and keep warm.
8. Slide as needed.
9. Serve with barbaque sauce and pickeled vegetables.