Dutch sausage rolls, flavorful sausage covered by a crispy bread dough. Ones tasted you know why it's such a popular and traditional recipe in the Netherlands.
The last day of the Carnival, and we celebrated that with .... sausage rolls. A traditional snack in our State. Nice and warm and easy. Of course I make them myself. That way you can taste the meat really good! And without unnatural additives, which is also great. And so you get a pure snack. And the use of ground beef makes that it doesn't have too many calories!
It's a good taste!
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Dutch sausage rolls
This recipe is:
- Mixer with dough hooks or a kitchen machine with dough hooks
- Tea towel, slightly moist
- Baking tray
- Baking paper
- Rolling pin
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- 250 grams flour
- 6 gram salt
- 70 grams butter
- 10 grams sugar
- 2 teaspoons dry yeast
- 125 mL milk
- 500 grams ground beef
- 1 biscuit
- 1 egg size L
- pepper freshly ground
- nutmeg grated
- 1 egg for brushing
- Put a pan on the stove and heat the milk and butter until the butter is melted.
- Allow to cool to lukewarm ( about 37 degrees ).
- Mix in a bowl the flour, salt and sugar.
- Then add the yeast, egg and milk mixture to the bowl.
- Mix with the dough hook for 5 minutes. If you want to knead by hand, then that's possible too. Prolong the kneading time about 5 minutes.
- Divide the dough into 6 pieces and make balls of them .
- Let stand for 10 minutes under a slightly wet cloth.
- Meanwhile put, in a second bowl all the ingredients for the meat and mix well.
- Divide the meat mixture into six and make a role of every part equal thickness and length.
- In a small bowl beat the egg with a fork. Put aside
Preparing the sausage rolls
- Layer a baking sheet with parchment paper.
- Grab a ball of dough and roll it thinly with a rolling pin.
- The dough piece must have the size that the meat roll can easily fold inside.
- Then put the meat roll on it and brush the edge of the dough with the egg yolk.
- Fold the top and bottom (narrow sides of the meat roll) inward and then fold the other two sides, facing each other. Press the seam tight.
- Place the buns seam side down on the baking sheet.
- Repeat for all six rolls.
- Cover the rolls and let rise for 1 hour.
- Pre-heat the oven in the last 10 minutes to 200 degrees Celsius .
- Brush the top of the rolls with the egg mixture and slide the baking plate in the oven.
- Bake for 30 minutes.