Beef Birds with Marjoram and Onion Sausage Stuffing

Remove the skin from the onions (1) and garlic (1) and finely dice them. Heat the butter in a small frying pan. Sauté the onions (1) and garlic (1) in it for five minutes. Finally, stir in the freshly finely chopped marjoram leaves, then put everything together in a suitable bowl and cool.

Press the pork meat out of the skin and add to the onion mixture form. Season heartily with salt, bell pepper and paprika.

Spread the beef patties out on the surface. Spread the sausage meat evenly on the bottom half, lightly wrap the sides, then roll up. Wrap the meat birds with bacon and tie with kitchen string or secure with toothpicks.

Peel and dice carrots and celery. Peel and quarter onion (2) and garlic (2).

Heat the clarified butter in a casserole. Season the meat birds with salt and pepper and sear all around. Remove from the roasting pan.

If necessary, add a little butter to the pan and sauté the vegetables, onion (2) and garlic (2). Add the tomato puree and stir-fry briefly, then extinguish with the wine. Repeatedly add the meat birds and steam the whole thing in the stove heated to 180 degrees with the lid closed for one and a half to 120 minutes until very soft. From time to time check the liquid and if necessary add a little wine or water.

Remove the meat birds from the sauce and keep warm. Strain the sauce through a sieve, pour into d

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