Roast beef with sausage stuffing

Total time: 3hr
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 678 Kcal, 68g Protein, 24g Carbohydrates, 30g Fat


  • To fry
  • 1 kg roast beef (e.g. Pro Montagna shoulder), ordered in advance from butcher
  • 2 raw pork bratwurst (e.g. Pro Montagna raw bratwurst sausage, approx. 130 g each)
  • 2 pear, coarsely grated
  • 3 tbsp walnut kernels, toasted, finely chopped
  • 1.25 tsp salt (e.g. Pro Montagna mountain herb salt)
  • Sauce
  • clarified butter for frying
  • 3 shallot, sliced
  • 0.5 bunch parsley
  • 2 tbsp tomato puree
  • 2 dl red wine
  • 3 dl meat bouillon
  • 2 tbsp honey (e.g. Pro Montagna mountain honey)
  • a little pepper
  • Garnish
  • 3 tbsp breadcrumbs, toasted
  • 0.5 bunch parsley, finely chopped

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  • 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. 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.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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