These Dutch sausage rolls are made with soft, homemade bread dough and a juicy beef filling. They're crunchy on the outside, tender inside, and taste just like the classic Brabant "worstenbroodjes". Comfort food you can bake from scratch.
At a glance
⏲️ Prep: 20 min • 🔥 Bake: 30 min • 🍽️ Servings: 6 persons
🥄 Calories: 517 kcal per roll (approx.)
⭐ Difficulty: medium (yeast dough, but guided)
🥘 Main ingredients: flour, milk, yeast, butter, ground beef, egg, breadcrumbs
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Dutch Sausage Rolls: Real Brabantse Snack
This is one of those recipes that turns the kitchen into a Dutch bakery for an afternoon. While the dough is rising under a damp towel, the house is a little quiet. Then you roll out the dough, wrap it around the sausage filling and suddenly you've got a tray full of proper Dutch worstenbroodjes, sausage rolls, waiting to go into the oven.
When they come out, all golden and smelling like warm bread and spiced meat, nobody waits politely. My boys will burn their fingers a little, blow on the first bite and then look at you like you just flew in a box of bakery buns from Brabant. And you know: it was just flour, milk, yeast and some patience.
Why this works
- Homemade bread dough : You get that classic worstenbroodje texture: crisp outside, soft and bouncy inside.
- Beef filling: Ground beef, biscuit/breadcrumbs, egg and spices make a juicy filling that holds its shape.
- Two resting times: Letting the dough rest a couple of times gives an airy bread with small bubbles.
- Egg wash for shine: You use the egg both as "glue" and as a glaze, so the rolls look beautifully golden.
- Bake once, enjoy twice: Fresh from the oven for lunch, and leftovers reheat well or go in the freezer.
What You'll Need
Exact quantities in the recipe card.
- Flour: All-purpose flour forms the base of the bread dough.
- Salt & sugar: For flavor and to help the yeast along.
- Butter: Melted into the milk for a rich, soft dough.
- Yeast: Instant yeast to make the dough rise.
- Milk: Lukewarm (not hot!) so the yeast gets active.
- Ground beef: For the sausage filling.
- Beschuit or breadcrumbs: Bind the meat and keep it juicy.
- Eggs: One in the filling, one for sealing and brushing.
- Spices: Salt, pepper and nutmeg for that traditional Dutch flavor.
How to Make It
Full step-by-step instructions are in the recipe card.
- Step 1: Warm milk and butter, let cool to lukewarm.
- Step 2: Mix dry dough ingredients, add yeast, egg and milk mixture, and knead into a soft dough.
- Step 3: Let the dough rest, then divide into 6 balls.
- Step 4: Mix the meat with egg, beschuit/breadcrumbs and spices, shape into 6 sausages.
- Step 5: Roll out each dough ball, wrap it around a meat roll, seal with egg wash.
- Step 6: Let the rolls rise again, brush with egg and bake until golden.
Top Tips
- Let the milk-butter mixture cool down to about body temperature so you don't kill the yeast.
- Use a dough hook if you have a stand mixer; it gives a smoother dough with less effort.
- Make the meat rolls all the same size so they bake evenly.
- Close the seam of the dough well and always place the rolls seam-side down on the tray.
- If the kitchen is cool, let the dough rise in a slightly warm (but switched off) oven.
- Want to freeze? Bake, cool completely, then freeze in a bag. Reheat in the oven later.
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Need more inspiration?
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Ingredients
Dough
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2½ teaspoons sugar
- 5 tablespoons butter
- 2 teaspoons yeast, instant
- ½ cup milk
Filling
- 1¼ pound ground beef
- 1 beschuit, crumbled or 3 teaspoons breadcrumbs
- 1 egg, size L
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon ground nutmeg
Egg wash
- 1 egg, size S
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Dough
- Heat the milk with the butter in a pan until the butter has melted. Let cool to lukewarm (about 100 ℉).
- Mix flour, salt and sugar in a bowl.2 cups all-purpose flour, 1 teaspoon salt, 2½ teaspoons sugar
- Add the yeast, egg and lukewarm milk-butter mixture.5 tablespoons butter, 2 teaspoons yeast, instant, ½ cup milk
- Knead with a dough hook for about 10 minutes (or by hand) until you have a smooth dough.
- Divide the dough into 6 equal pieces and shape each into a ball. Cover with a slightly damp cloth and rest for 10 minutes.
- Put all filling ingredients (ground beef, crumbs, egg, salt, pepper, nutmeg) in a second bowl and mix well.1¼ pound ground beef, 1 beschuit, 1 egg, ¾ teaspoon salt, ¼ teaspoon ground black pepper, ⅛ teaspoon ground nutmeg
- Divide the meat mixture into 6 equal parts and shape each into a sausage of even thickness and length.
- Beat the egg for the egg wash in a small bowl.1 egg
Preparing the sausage rolls
- Line a baking tray with baking paper.
- Roll out one dough ball into a thin oval of about 5 inch (14 cm) diameter.
- Place a meat roll in the middle and brush the edges of the dough with egg wash.
- Fold the sides over the meat, then fold the top and bottom over and press the seam firmly closed.
- Then put the meat roll on it and brush the edge of the dough with the egg yolk.
- Place the roll seam-side down on the baking tray.
- Repeat with the remaining dough and filling to make 6 rolls.
- Cover the rolls and let them rise for about 1 hour.
- Preheat the oven to 430 ℉ during the last 10 minutes of rising.
- Brush the tops of the rolls with the remaining egg wash.
- Bake for about 12 to 14 minutes, until golden brown and cooked through.
Notes
- Pork sausage rolls: Use half ground pork / half ground beef for a more traditional Brabant filling.
- Smaller "party" rolls - Make 12 smaller rolls instead of 6 larger ones for a buffet.
- Room temperature: Keep cooled rolls in an airtight container for 1 day.
- Fridge: Up to 2 days, well covered.
- Freezer: Up to 2 months, baked and cooled, in a freezer bag.
- Reheat: In a preheated oven at about 320 °F (160 °C) until heated through.
Nutrition
MG says
I would like to make this recipe, it sounds very good. I do have a question: what is "1 tea biscuits" in your recipe referring to? Is it one package or 1 tea biscuit and is it like a soda cracker or a Spekulatius Also, we do have an Aldi store. I appreciate any help you can give. Thank you.
Andréa says
It should be a beschuit (A dutch biscuit). If you don't have it you could substitute it with three tablespoons dry bread crumbs.