In the Netherlands we’re not really well known for our haute cuisine, but that doesn’t mean we don’t have good food. We have some amazing stews, soups, stamppots, seasonal dishes, seafood, sweets and snacks in our repertoire.
Brabant is pretty well known for their worstenbroodjes (sausage rolls) and their Bossche Bollen (similar to a chocolate eclair, but bigger and rounder). Both not really that healthy, but super tasty.
The sausage rolls were a big hit, they turned out just as I was hoping: crumbly but soft pastry, filled with a savoury pork and nutmeg sausage filling, servd with a good dollop of mustard, yum!
I got the recipe from Nederland Kookboek by Laura de Grave.
Brabantse Worstenbroodjes (Sausage rolls)
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Loading...Ingredients
- 220 g all purpose flour + extra for dusting
- 1/2 tsp sugar
- 4 g instant yeast
- 100 ml full fat milk
- 40 g unsalted butter (room temperature
- 1 tsp salt (divided)
- 400 g ground pork (or of half-om-halfgehakt)
- 1 tbsp breadcrumbs
- 2 medium eggs
- 1/2 tsp grated nutmeg
- 1/2 tsp black pepper
- 2 tbsp Clarified butter (optional)
Instructions
The dough
Add the flour, sugar, yeast and milk in a bowl. Knead the dough by hand for 3 minutes.
Add the butter in piece by piece and also add 1/2 a teaspoon of salt.
Knead the dough for another 7 minutes. It will be pretty sticky because of all the butter, but keep at it and it will come together at the last minute.
If the dough is to dry add some extra milk or butter. If still too sticky, keep on kneading.
Divide the dough into 10 portions and roll them into balls.
Place them on a dusted baking tray and cover with plastic wrap.
Let it rise at a dry and warm place for 25 minutes.
Filling & Rolling
In a bowl mix the ground pork, breadcrumbs, 1 egg, nutmeg, pepper and the rest of the salt.
Dived into 10 portions.
Dust your work top and roll out one of the dough balls with a rolling pin into an oval shape, ± 3 mm thick.
Roll out a sausage form with the pork and place in the middle of the dough.
Fold in the short sides, then fold over the longer sides, pinch he dough together so it sticks. Make sure there are no holes.
Place the sausage roll, seam side down, onto a baking tray lined with baking paper.
Repeat with all of then, cover with plastic wrap and let rise for another hour.
After half an hour preheat the oven to 230°C.
In a small bowl, whisk the egg with 1 tbsp of water.
Brush the top of the rolls with the egg mixture.
Bake them for 12 minutes.
Whne done, take the out and brush the rolls with clarified butter (this will give an extra shine to the rolls, but is optional)
They can be eaten warm or cold, serve with a dollop of mustard.
Notes
These sausage rolls freeze really well: while still frozen place them in a preheated oven (180°C) for 10 minutes.
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