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Saucijzenbroodjes (Dutch Sausage Rolls)

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Course Appetizer, Main Course
Cuisine Dutch, various

Ingredients
  

Ingredients: Filling

  • ½ LB 90/10 ground beef
  • ½ LB 90/10 ground pork
  • 1 egg, large and beaten
  • ¼ Cup Bread Crumps
  • 2 Garlic Cloves minced fine or crushed
  • 1 tsp Worchestershire Sauce
  • 1 tsp Kosher salt
  • ½ White Onion Chopped fine
  • ¼ tsp Fresh Ground Black Pepper
  • ½ tsp Nutmeg, groung
  • 1 TBS Parsley, chopped fine
  • 2 tsp Honey
  • ½ tsp Colature di Alici Optional, but I highly recommend this addition. https://www.amazon.com/gp/product/B00IV29N02/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1

Instructions: Assembly and cooking

  • 2 Sheets Puff Pastry
  • 2-3 TBS Melted unsalted butter
  • 1 Egg Large
  • 1 tsp water
  • Kosher or Maldron Salt for sprinking Optional

Instructions
 

Instructions: Filling

  • In a large bowl add the beef, pork, egg, breadcrumbs, garlic, Worchestershire sauce, salt, onion, fresh black pepper, nutmeg, parsley, honey and the Colatura di Alici. Mix this with your hands well. Use immediately, or place in the refrigerator.
  • Divide the mixture into 4 equal portions. Weight this out.
  • Form the 4 portions of the meat mixture into long sausage shapes.

Assembly and Cooking

  • Cut the sheets of puff pastry in half.*
  • Place the cut puff pastry on a flat floured surface. Brush with the melted butter. Do not use excessive butter, just enough to brush over the surface. This adds to the savoriness of this dish. You can eliminate this if you wish.
  • Brush the egg wash over the edges of the puff pastry.
  • Place one of the sausage rolls on one side of the puff pastry sheet.**
  • Fold over the sheet onto the meat sausage shape and seal well.
  • You can use a knife to cut the edges neat and square, then a fork to finally seal the roll.
  • On a parchment covered cookie sheet, place the sausage rolls.
  • Place the egg and water in a small bowl and whisk well. Use this for the egg wash.
  • Use the egg wash and brush the tops of each roll.***
  • Preheat the oven to 375 degrees F. Bake the sausage rolls ~30-40 minutes until the sausage is fully cooked and the psatry is nicely browned. The interior should be > 150 degrees F.
  • Remove from the oven and cool enough to handle, then slice into pieces (see picture), or you can leave them whole and serve them as a main course. Or serve them as half moons, see above.
  • They are much better warmed, but can be served at room temperature if fresh.

Notes

*Or as mentioned place about 1 TBS of filling on a round and fold over after it is egg washed.
**I have also cut the puff pastry into rounds and folded them over into a half moon shape, more of an appetizer. This will make a number of small sausage "dumplings". So it depends on what you desire, but either will work.
***Sprinkle lightly with the salt if you wish.
Keyword appetizers, Dutch specialities, Puff Pastry, Sausage roll
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