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Worstenbroodjes: Dutch Sausage Rolls from Noord-Brabant

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We spent quite a bit of time in Noord-Brabant, since that’s where my mom, and her family, are from. As such, I was introduced to worstenbroodjes at an early age; and I loved them right away. I mean, what is not to love, it’s fluffy white bread with a nicely spiced sausage on the inside. I’d dip it in a little bit of Curry Gewürz Ketchup (spicy ketchup), and would never stop at just 1.

After I moved to the United States, my parents moved back Noord-Brabant from Utrecht, and my dad learned to make these; he now often makes these with my niece for special occasions. 

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Worstenbroodjes: Dutch Sausage Rolls from Noord-Brabant

Learn how to make these Brabantian Sausage Rolls from The Netherlands. This recipe of delicious soft white bread filled with a ground meat sausage is easy to make. These Dutch savory snacks from the province of Noord-Brabant are typically eaten at Christmas time, but you can find them at cafes year-round. The meat is perfectly spiced with just a hint of nutmeg, and the bread is deliciously fluffy!
Course Dinner, Lunch, Snack
Cuisine Dutch
Keyword Beef, Bread, Dutch Food, ground meat, Sausage
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 30 worstenbroodjes
Calories 193kcal

Equipment

Ingredients

Bread

  • 1 kg Bread Flour
  • 550 ml Milk
  • 14 g Instant dry yeast
  • 14 g Table salt
  • 40 g Unsalted Butter At room temperature
  • 1 Egg

Meat Filling

  • 1 kg Ground meat
  • 2 tsp Kosher Salt
  • 1 tsp Ground black pepper Freshly ground
  • 1 tsp Nutmeg Freshly grated
  • 1 tbsp Yellow mustard
  • all-purpose flour
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Instructions

Make the Dough

  • Heat your milk to be approximately 43ºC (110F). This is the ideal temperature for the yeast.
  • In the bowl of your stand mixer, add the flour and butter. Sprinkle the yeast over one side of the bowl and the salt over the other. Make sure you don't put the salt on the yeast; it'll prevent the bread from rising.
  • Attach the dough hook to your mixer, and turn it on low. Let it run until all the flour is incorporated, and forms a dough ball. You may have to scrape the sides of the bowl down from time to time, to make sure it all gets incorporated. If it looks as if some of the flour isn't being incorporated into the dough, add a teaspoon of water or milk at a time, until it forms a dough ball. Warning Do not add too much liquid at once.
  • Once all the flour is incorporated, and you have a ball of dough, let the mixer go for 10 Minutes to continue kneading it.
  • After 10 minutes, cover the bowl, and put it in a warm room to rise for 1 hour

Make the filling

  • While the dough is proofing, it's time to make the filling. Grate fresh nutmeg until you have 1tsp of grated nutmeg.
  • In a large bowl, mix together:
    • Ground meat
    • Salt
    • Pepper
    • Freshly grated nutmeg
    • Yellow mustard
    With your hands, mix everything thoroughly together.
  • Divide the ground meat into 30 even portions. There are two ways of doing this... one is my dad's way, and the other is more accurate but may take more time. My Dad's way: The Snake
    1. Roll the meat into a snake that is either 60cm or 30"
    2. If your snake is 60cm, cut it every 2cm. If your snake is 30", cut it every 1"
    Weighing
    1. Tare your scale with an empty bowl on it
    2. Add the meat to the bowl, and weigh it
    3. Divide the total weight by 30.
    4. Take the meat out of the bowl
    5. Put a small amount of meat in the bowl, until it weighs what you calculated in step 3.
    6. Repeat for the rest of the meat.
  • Roll each portion of ground beef into a sausage shape 7-8cm long (I use the width of my hand as a guide). Put them on a large platter, and place them in the fridge.

Divide the dough

  • Once the dough is done rising, take it out of the bowl, and push it down (degas it).
  • Divide the dough into 30 even portions. You can use the same method we used for the meat.
  • Roll the 30 pieces of dough into balls, and put them on a cookie sheet, covered with a damp towel.
  • Put the sheet in a warm place for 30 minutes to proof.

Shaping the Worstenbroodjes

  • Before the dough balls are done rising, lightly roll all the meat sausages into some flour. Shake off any excess.
  • Prepare your workstation. You will need:
    • rolling pin
    • some flour for dusting the work surface
    • small bowl with water
    • 2 cookie sheets lined with parchment paper, and a damp towel to cover one of them
  • When the dough is done proofing, start shaping the worstenbroodjes. Keep the dough balls covered with the damp towel, so they do not dry out.
  • On a lightly floured work surface, roll a dough ball out until it's an elongated oval. The longer dimension needs to be longer than the sausages.
  • Put the sausage on the center of the dough, and pull the two short edges over the meat.
  • Pull/stretch the two long edges towards each other over the sausage, and pinch them together. If your dough is not sticking, because it's a bit dry, you can wet your fingers a little bit to dampen the edges of the dough. Make sure you pinch it really well; you need to make sure the sausage is fully covered.
  • Roll the sausage-filled dough on the work surface, so it ends up being a nice round log. Check to see that the seam is still closed; the seam should be almost invisible. If the seam is very obvious, I will pinch it together a bit more, and roll it again. Put it on the parchment-lined cookie sheet, and cover it with a damp towel.
  • Repeat for all dough balls and sausages. I use two cookie sheets with 15 worstenbroodjes each.

Baking

  • Preheat your oven to 210ºC (410F) in convection mode.
  • Put the two sheets in the oven. I need to put them on two different racks.
  • After 7 minutes, swap the location of the two sheets and also rotate them back-to-front.
  • Bake them for another 8 minutes. With an instant-read thermometer, you can check if the meat is at least 74ºC (165F), to make sure it's fully cooked.

Video

Nutrition

Serving: 1worstenbroodje | Calories: 193kcal | Carbohydrates: 28g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 322mg | Potassium: 134mg | Fiber: 3g | Sugar: 1g | Vitamin A: 73IU | Vitamin C: 0.01mg | Calcium: 30mg | Iron: 2mg
Toine

View Comments

  • This looks like the Christmas treat my grandmother bought for us from her Dutch Reformed Church when I was a kid. I will try to make it maybe this Christmas season, but I will need to use gluten free flour. I will let you know how it turns out. Iteied a different recipe several years ago and was disappointed...you can't go home again...maybe this one will be it. Thank you for sharing.

  • Toine, I have a Dutch club party to go to on Saturday afternoon, but don't have time early in the day to make these. Will they still be good if I make them on Friday? Should I refrigerate them and serve them cold? Or - how would I warm them back up again?

    • Sorry for not responding sooner. Yes, you can make them on Friday.

      Then just reheat them in the oven. My dad typically wraps them in aluminum foil before reheating them.

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Published by
Toine
4 years ago

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