Season the breast of veal with salt and pepper.

In a bowl, combine pork sausage meat, ground veal, fresh bread crumbs, chopped onion, and sage.

Spread the sausage mixture evenly over the veal.

Roll the veal tightly and tie it securely with kitchen twine in several places.

Melt butter in a skillet over medium-high heat.

Brown the rolled veal on all sides in the hot butter.

In a Dutch oven or heavy casserole dish, spread sliced onions, carrots, turnip, celery, bay leaves, parsley, thyme, and peppercorns.

Place the browned veal roll on top of the vegetables.

Pour the drippings from the skillet over the veal and vegetables.

Rinse the skillet with water and pour the water into the Dutch oven.

Cover the Dutch oven tightly.

Cook over low heat for 2 1/2 hours, or until the veal is very tender.

Transfer the cooked veal to a hot serving platter and remove the strings.

Strain the gravy from the Dutch oven, discarding the solids.

Pour some of the gravy over the veal and serve the remaining gravy in a sauceboat alongside the veal.