While travelling through the Netherlands, I noticed they have two kinds of traditional sausage rolls. Both can be bought at bakers’ shops, supermarkets, and a a snack at many a local café to go with your cup of coffee or tea.
One called “ worstenbroodje”, comes from the province of Brabant. The other one is called “saucijzenbroodje”. No idea where the latter originates from. The difference is the filling of minced meat, but the dough.
The Dutch Brabant version consists of ordinary white bread dough stuffed with minced meat and can be 8 to 15 cm long.
The other one consists of puff pastry stuffed with minced meat. (For a picture of “saucijzenbroodjes” scroll down.)
After trying both versions, I prefer the puff pastry one: warm from my oven, served with a dollop of mustard and with hot, strong coffee to wash it down. I was told that the Brabant version is often eaten on New Year’s Eve – but there is no law forbidding the world to eat it at breakfast.
Both versions can be made at home. For the traditional Brabant version:
250 gr white flour
15 gr yeast or dry yeast from a package (check how much you need per 100 gr of flour)
250 gr minced pork (nothing to keep you from using minced cow’s meat, or perhaps even minced chicken filets – though in this case I’d advise you to alter the spices-mix)
2 tbsp of fine bread crumbs
Pinch of salt, pepper, nutmeg, ground clove – amount may vary to your liking
1 medium-sized egg to glaze
30 gr butter or margarine
For the yeast you may have to use additional salt, sugar, 225 ml milk. I prefer to use dry yeast and then always follow the instructions on the package. Usually, you need a bit of warm water to dissolve the dry yeast into your flour mixture.
To make the yeast from scratch: dissolve yeast in a bit of warm milk, add a pinch of sugar and mix this into the flour, adding the rest of the milk and a pinch of salt.
Mix the dough and yeast thoroughly, then set aside under a cloth to let it rise for 30 minutes. Start on the filling. Mix the minced pork with bread crumbs, salt and pepper to taste, pinch of clove and nutmeg. Some folks like to add a beaten egg to the mixture. Roll the meat mixture into a sausage of about 1 cm thick.
Roll out the dough on a flour-dusted flat surface. Make squares of about 10 x 10 cm, about 1 cm thick. Place a cut of the sausage of about 8 cm long on each square and wrap the dough so the meat is totally covered. Place each roll top-down on a greased baking sheet. Cover your batch with a clean towel and let it rise for another 15 minutes.
Beat the egg lightly and brush each roll with the mixture. Some prefer to brush each roll with some water. Put the batch into your preheated oven (about 225C, lower for fan) and bake for about 20 minutes, till the bread has a nice colour.
If you want to try making “saucijzenbroodjes”, the best thing is to use ready-made puff pastry. Most supermarkets sell packages of 10 squares in their freezer section.
The procedure is the same. After letting the puff pastry thaw, put a bit of the rolled meat mixture on each square, leaving about 1 cm on top and bottom of the square uncovered by the meat mixture. Fold the puff pastry. You may prefer to use lightly beaten egg to make sure the seam sticks. Place the filled puff pastry with the seam on the side on your baking tray. Follow the instructions on the package to bake your batch.
But if you’re a lazy and not that clever a cook like me, you of course head to the local supermarket not to buy ready-made puff pastry. You buy a package of the bake-off version of the sausage roll you prefer.