Saucijzenbroodjes, Sausage Rolls, are found everywhere in The Netherlands. School cafeterias, airports, sporting venues, and of course bakeries. However, the best ones are homemade! My recipe is easy and will leave you with 18 of these beautiful snacks. They are great to freeze, and can easily be reheated in a 175ºC (350F) oven.
Saucijzenbroodjes: Homemade Sausage Rolls
Learn how to make Dutch Sausage Rolls, or Saucijzenbroodjes. The meat is beautifully spiced, but not spicy, and the puff pastry crust is flaky and buttery. The perfect snack! They're easy to make at home, and even in the Netherlands, I thought the homemade sausage rolls were better than the storebought ones.
Ingredients
Method
Make the filling
- Grate your nutmeg, until you have enough for 2 teaspoons.
- In a large bowl, thoroughly combine the ground beef, sambal oelek, ground nutmeg, mayonnaise, breadcrumbs, salt, and pepper.
- Cover the bowl with plastic wrap, and put it in the fridge for an hour.
Making the Saucijzenbroodjes
- Take a sheet of puff pastry, and cut it into 12.5x12.5cm (5x5") squares.
- Make a log with some (approximately 2tbsp) of ground beef, that is 12.5cm (5") long.
- Lay the log at approximately the 1/3 mark on the square piece of puff pastry, and slightly wet the edge of the puff pastry.
- Fold the long part of the puff pastry over the meat, and crimp the edges together with a fork
- Repeat for the rest of the meat / puff pastry.
- Put them in the fridge for at least 15 minutes.
Baking the saucijzenbroodjes
- While the broodjes are in the fridge, preheat the oven to 190ºC (375F) non-convection.
- In a small bowl, mix the eggs and milk together.
- After they've been in the fridge for 15 minutes, take them out, put them on a lined cookie sheet, and brush them with egg wash.
- Put them in the oven for 20-30 minutes, or until they are a dark golden brown, and the meat is fully cooked.
love all the snacks that you make and going to try them today
thank you , for giving me a chance to live the wonderful memories of dutch cookings,
Leentje
This was the perfect recipe, including the spices to season the meat. Definitely a keeper for parties.
Thank you!
Thank you!
What mayonnaise do you use? Can eggs and oil be substituted?
I use Sir Kensington. You can substitute one whole egg, and one egg yolk.
These tasted wonderful, just like I remember them from home! I don’t know if it was our oven, but I had to bake them for more like 30 minutes on 400F to make them golden brown.
I looked at the recipe this past week and was like, great, that will be a quick bake. It wasn’t until this morning that I realized the cooking time didn’t include resting time (1h15 total).
And when the meat was all ready, I grabbed my puff pastry sheets from the freezer…. And of course then discovered I should have done that an hour earlier. Fortunately I found a microwave workaround.
So maybe you want to mention those extra times somewhere more prominently in the recipe.
They turned out great though! Thanks!
Youre absolutely right, the resting time is not in the header… I have adjusted that, and extended the baking time also, a bit.
Do you freeze them after baking or can I freeze them “raw” and bake when i want one (or two)
I typically bake them, and then freeze them… that way, they go from frozen to on my plate in less than 30 minutes. You’d need to defrost them first, if you freeze them raw.
Thank you, i think i will try both and see which one I like best