The Dutch Sausage Roll (or in Dutch: Worstenbroodje) is a sausage rolled in a layer of white bread (not to be confused with ‘het saucijzenbroodje’ which are rolled in puffed pastry and in English called sausage rolls as well). It has it’s roots in Brabant (a province in the south of the Netherlands) where it was originally made to keep the meat for a longer time bij rolling it into dough and bake it afterwards (according to wikipedia). Nowadays you can buy them in nearly all Dutch grocery stores and eat them year round. Yet, it is still especially popular in Brabant and not so much in other provinces (to the best of my knowledge).
Because I was born and raised in Brabant, I’ve learned to eat Dutch Sausage Rolls on my mothers knee. I love them and my husband en kids do too. Unfortunately they have never made it to the American kitchen. But no biggies because they are extremely easy to make and…. I must say…. home made quite delicious. For everyone who wants to try this Dutch (or perhaps I have to call it Brabantse) treat, here is the recipe that I use to make them.
For approximately 16 Dutch Sausage Rolls
Ingredients for the bread:
* 2,5 teaspoons active dry yeast
* 1 teaspoon sugar
* 3,5 cups white bread flour / 570 grams
* 1/4 cup melted butter / 55 gram
* 1 1/4 cup lukewarm milk / 300 millilitre
* 2 teaspoons salt
* 1 egg (to coat the rolls)
Ingredients for the sausage
* 1 lbs ground pork or half ground pork and half ground beef / 500 grams
* 1 large egg
* 1/2 cup bread crumbs / 50 grams
* 2 teaspoons salt (or to taste)
* 0,5 teaspoon grinded pepper (or to taste)
* Optionally nutmeg, parsley or other spices you like
How to make them
Combine 1/4 cup (60 millilitres) lukewarm milk with the yeast and the sugar. Don’t stir. Just wait until the yeast is foamy (approximately 5 minutes).
Add the flour, the melted butter, the rest of the milk and the salt. Knead the mixture in at least 10 minutes to a smooth elastic dough. The dough is ready when it slowly bounces back as you press a little hole in the dough with your finger (like in this video that I made while I was making a whole wheat seeds bread). Use the ingredients as a guideline. When you think the dough is too sticky, add some flour. When it is too dry, add some milk.
Divide your dough into two equal parts. Divide each part again in two equal parts and keep doing that until you have 16 parts of dough. Roll each part into a ball and place them on a baking sheet with at least 2 inches (5 cm) space between them. Cover them loosely with plastic wrap and leave them to rise for 45 minutes.
While the dough is rising, work on your sausages. Add the meat, egg, bread crumbs, salt, pepper and spices to a bowl. Knead it with your hands until all the ingredients are mixed in a big, not too sticky, meatball.
Take little pieces of the meat mixture, with the size of a table tennis ball, and knead it with your hands to a oval (the kneading should prevent the meat from falling apart when you roll it into a sausage). Then roll it on your working surface until you have a sausage of approximately 4,7 inches (12 cm) long. Repeat this until you have rolled the whole meat mixture into sausages.
Clean up your working surface and dust it with some flour.
Take one dough ball and form it into a oval. Use a rolling pin to roll out the dough oval into a bigger flat oval that is a little big longer than your sausages. Fold the short ends of the dough over the far ends of the sausage.
Fold the long ends over the sausage and close them by pushing them together. Cut any remains and fold up the seam again to prevent the meat from leaking.
Then roll it over to flatten the seam. Tadaaa! Your first Dutch Sausage Roll is a fact. Repeat this until you formed all the dough balls and sausages into beautiful ‘worstenbroodjes’.
Coat the rolls with egg mixture and let rise for 30 minuten. In the meanwhile preheat your oven on 450 F (220 C).
Coat your rolls with egg mixture once again and bake them for approximately 20 minutes.
That was it!
Enjoy your batch of Dutch Sausage Rolls. Please send me pictures of your bakings (always curious) and (if you have any) suggestions to improve the recipe.