How to Make Worstenbroodjes: Dutch Sausage Rolls from Noord-Brabant

sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage is lower in fat and calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat alternative.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option.

bread dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough adds fiber.

Start by making the bread dough. In a mixing bowl, add 1 kilogram of bread flour.

On one side of the flour, add 14 grams of table salt and on the other side, add 14 grams of yeast. Do not mix them together directly.

Add 40 grams of room temperature butter to the bowl.

Warm 550 milliliters of milk to approximately 110°F (43°C) and slowly pour it into the bowl while mixing on low speed with a dough hook.

Continue mixing until the dough forms a ball, scraping down the sides of the bowl as needed.

Knead the dough for an additional 10 minutes in the mixer.

Cover the dough and let it rise in a warm spot for about 1 hour until it doubles in size.

For the filling, combine 1 kilogram of ground beef, 1 teaspoon of ground black pepper, 2 teaspoons of kosher salt, 1 teaspoon of freshly grated nutmeg, and 1 tablespoon of yellow mustard in a bowl.

Mix the filling thoroughly with your hands, optionally wearing gloves, until well combined.

Roll the meat mixture into a log approximately 60 centimeters long and cut it into 30 even pieces, each about 2 centimeters long, using a guide marked on parchment paper.

Once the dough has risen, punch it down to degas it and shape it into a ball on a floured surface.

Roll the dough into a log of 60 centimeters and let it rest for 5-10 minutes to relax the gluten.

Cut the dough into 30 even pieces and roll them into balls, placing them on a cookie sheet lined with parchment paper.

Cover the dough balls with a damp towel and let them proof in a warm spot for about 30 minutes.

While the dough is proofing, roll each piece of meat filling in a little flour to keep the outside dry for easier assembly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens