Sunday, February 28, 2010


Saucijzenbroodjes are sausage links in puff pastry. It's a traditional snack that's available at Dutch train stations, in fast food places and often consumed for lunch. It's greasy, salty and oh so good :-)

I had puff pastry left over from the tompoes and about half a pound of hamburger meat that needed to be used up. I initially thought about skipping the puff pastry and using bread dough instead (it's the same sausage but with bread dough it's called worstenbroodje and with puff pastry a saucijzenbroodje) but where's the fun in that!?

Here goes. This is great to share with friends at a potluck, as a snack for TV watching or cold for lunch with a salad.

1 sheet of puff pastry
1/2 lb of ground beef
1 tablespoon of parsley, minced
1/2 teaspoon of garlic salt
1/2 teaspoon of black pepper
1 garlic clove, minced
1 egg, beaten
2 tablespoons of panko or breadcrumbs

Lay the sheet of puff pastry on the counter to defrost. Mix the meat and the spices together, add half of the beaten egg and all of the breadcrumbs. Mix and roll into a large sausage, a little bit shorter than the length of the puff pastry sheet.

Heat the oven to 400F. Place the sausage on one half of the pastry sheet, fold over the other half and press the edges shut with a fork. Slash the dough three or four times and brush with the rest of the beaten egg. Line a baking sheet with parchment paper, put the saucijzenbrood on top and bake in the oven for approximately 20 minutes or until golden brown.

* You can also make smaller sausage links and make individual portions.


  1. Thank you for posting this interesting recipe. I might add some nutmeg and Maggi seasoning sauce for a bit more flavor. I'm also curious about the breadcrumbs. Does this make the crust flakier?

  2. Thank you for your message! Nutmeg will be a great addition. The breadcrumbs will hold the meat together and absorb some of the meat juices that will be released while baking. It will prevent the crust from getting too soggy. Enjoy the saucijzenbroodjes!

  3. I just made some and they were really good! Quite close to the saucijzenbroodjes I would buy in a Dutch supermarket. Yum yum!

    And a suggestion: appelmoes. It's probably not that hard to make and I'm interested to see your take on it :)

  4. Nienke, thanks for the tip! I will tackle appelmoes one of these days, glad you liked the saucijzenbroodjes!

  5. Can't wait to make. My favorite snack when I studien in Leiden! Thanks for posting.

  6. Made this today, was nice! Will try the smaller version next time though, easier for the kids to tackle ;-)

  7. Hello, I just found this recipe and was wondering how lean is the ground meat you used. I was planning on using ground chuck that is probably 80/20.

  8. My great grandmother was dutch and we sill make her recipe every christmas.she used all pork and added dill. Her outer pastry recipe is almost like a pie crust. It turns out very flaky. We love these ...I think the neighborhood shows up for or christmas gathering just to eat these lol

  9. do you have the recipe for appelstroop it is like a jam you spread on bread

  10. I have found Jimmy Dean cooked Turkey breakfast links to work well to make these. The taste is exactly like the authentic Dutch ones you buy in Holland, only you don't need to cook them as long, and they don't get as soggy. I use two links next to each other in each roll.


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