Sunday, February 28, 2010

Saucijzenbroodjes

 The fastest way to describe saucijzenbroodjes is to say they're like worstenbroodjes, sausage rolls, but fancier. Instead of bread dough encasing the ground meat sausage, a saucijzenbroodje wraps the meat in a delicate pillow of crisp, flaky puff pastry. The common worst gets bread dough, the saucijs (a fancier name for sausage, from the French saucisse) gets the buttery pastry.

It's the culinary version of a famous Dutch saying: "Er zijn werkpaarden en er zijn luxe paarden"(There are work horses and there are luxury horses). The saucijzenbroodje is definitely a luxury horse!

Saucijzenbroodjes are readily available, warm, at Dutch train stations, in fast food places and often consumed for lunch with a salad or a cup of soup. The puff pastry makes it a fairly rich treat (and a bit messy if you're eating it on the go!) but is also very versatile. This recipe makes a basic, pretty standard flavored roll, but you are welcome to add your favorite spices to the mix. How about shoarma flavors, or a spicy hint of curry? It's your choice!

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

Saucijzenbroodje
8 squares of 5 x 5 inches frozen puff pastry
1/2 lb ground beef
1 tablespoon fresh parsley, minced
1/2 teaspoon onion powder
1/2 teaspoon ground black pepper
Pinch of nutmeg
1 teaspoon salt
1 egg, beaten
2 tablespoons of panko or bread crumbs

Lay the puff pastry squares 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. Divide it in eight equal parts and roll each one into a log, about 4.5 inches long, a little shorter than the length of the puff pastry square.

Heat the oven to 400F. Place the sausage on one half of the pastry square, brush a little egg on the edges and fold over the other half. Press the long edge shut with a fork. After you've folded all eight pastry squares, brush the tops with the rest of the beaten egg. Line a baking sheet with parchment paper, put the saucijzenbroodjes on top and bake in the oven for approximately 20 minutes or until golden brown.

Best eaten hot or warm - keep in fridge and consume within 24 hours.


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11 comments:

  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?

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  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!

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  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 :)

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

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

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

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  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.

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  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

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

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  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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