Dutch Worstenbroodjes (Sausage Rolls) Recipe
Bake authentic Dutch worstenbroodjes (sausage rolls) with bread dough and a juicy meat filling. Perfect warm snack for parties, lunch or on the go.
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
Ingredients you need per step are listed below the step in Italic
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
1. My dough doesn’t rise, what now? Check that your milk wasn’t too hot and your yeast is still in date. Give the dough more time in a warm spot.
2. Variations
- 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
Calories: 549kcal | Carbohydrates: 39g | Protein: 25g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 2g | Cholesterol: 150mg | Sodium: 901mg | Fiber: 2g | Sugar: 3g | Vitamin A: 409IU | Vitamin C: 0.01mg | Iron: 4mg
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