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1
Preheat the oven to 275 degrees.
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2
Rub the inside of a mixing bowl with the garlic, then chop and add to the bowl.
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3
Add and stir together the egg, 3 tablespoons of wine, salt, pepper and nutmeg.
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4
Add the parsley and bread crumbs, then the sausages, removed from their casings.
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5
Mix well.
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6
Stuff the pocket of the veal breast with the mixture, gently pressing it into the corners.
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7
Sew together the opening with a kitchen needle and string.
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8
Lay the bacon in a braising pan, cover with the shallot and lay the veal on top.
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9
Cover and place on the stove over low heat, until the bacon sweats and the shallot softens, about 15 minutes.
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10
Remove the lid, add 1/2 cup wine and bring to a simmer.
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11
Reduce until there is just a film of liquid in the pan.
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12
Add 1/2 cup broth and reduce once more.
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13
Pour in the remaining broth to cover 3/4 of the meat.
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14
Cover the pan with parchment paper, then the lid, and braise in the oven until the meat is fork tender, about 2 hours.
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15
Remove the lid and parchment.
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16
To create a glaze on top of the meat, baste the meat and braise, uncovered, for 5 minutes, then repeat.
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17
Remove from the oven and let cool in the liquid.
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18
Serve sliced, warm, with some of the cooking juices, or chilled.
