Let me introduce you to one of the great loves of my life: the Dutch sausage roll. How I love the soft bread with a slightly crunch and hearty filling that has been a constant factor in my childhood. Wether served as part of a weekend lunch, or as a snack during the yearly carnival, the humble sausage roll fulfilled it’s part with great succes.
Sausage rolls are a real southern specialty. I remember well how surprised I was when I found out they didn’t sell them at the bakery in Utrecht (in the centre of the country) when I moved there to start college. Up until then I had always imagined everyone was able to enjoy these terribly delicious snacks.
In the south, there are two traditional moments for sausage rolls, after mass on Christmas eve (my grandmother used to bake sausage rolls for this occasion), or during Carnival (nothing better when you’re having a hangover, or trying to prevent one!).
But don’t let that stop you from eating them on any other day, I know I certainly don’t!
PS I came across these recipes by fellow bloggers, and it would be a crime not to share them with you:
– Sarah, the mastermind behind My New Roots, posted a recipe for Chocolate chunk nut butter blondies. Blondies without flour, but with nut butter, now that sounds like something I should try!
– How can you be Dutch and NOT intrigued by something called Speculoos Cookie Butter? I wouldn’t know, and that’s why I’ve bookmarked Food52‘s recipe!
The recipe for these sausage rolls was previously published in DUTCH, the magazine in the January 2015 issue.
- All purpose flour, 170 gr (1 + ⅓ cup)
- Instant yeast, 7 gr (1 package or 2¼ tsp)
- Salt, 1 tsp
- Sugar, 1 tsp
- Butter, 20 gr (1 +1/3 tblsp)
- Water, 90 ml (lukewarm) (1/3 cup + 2 tsp)
- Minced meat (pork) 300 gr (10.6 oz)
- Honey, 1 tsp
- Mustard powder, ½ tsp
- Mustard, 1 tsp,
- Salt & pepper
- Breadcrumbs, 2 tbsp
- Egg, 1, whisked
- Mix the flour, salt, yeast, sugar and butter
- Now add the water in small amounts at a time, kneading the dough until its firm and smooth
- Leave to rise for 10 minutes in a bowl covered with a clean cloth
- Divide into 6 portions and let them rise another 15 minutes
- Meanwhile, take the meat and mix in the honey, mustard powder, mustard and season with salt and pepper
- Add 1/4 of the egg and the breadcrumbs
- Form 6 sausages*, this goes easiest with wet hands
- Roll out the dough on a piece of baking paper while using a floured rolling pin and wrap in the sausages
- Seal the edges with egg wash
- Place the sausage rolls on a piece of baking paper on a baking tray and let rise for another 30 minutes
- Preheat the oven to 200 C (400 F) and brush the rolls with the remaining egg wash before baking them for 30 minutes