Dutch saucijzenbroodjes (sausage rolls)
Everyone loves a sausage full of flavor wrapped in buttery puff pastry. They make a perfect snack, or you can even eat them for lunch or serve them at picnics and other parties (especially if you make them smaller).
Servings: 10 servings
Ingredients
Sausage Mix
- 500 grams minced beef
- 1 egg
- 6 tbsp bread crumbs
- 1 tbsp coarse mustard
- 1 tbsp ketchup
- 2 tsp Worcestershire sauce
- 0.25 tsp speculaas spice mix
- 0.5 tsp nutmeg
- 0.5 tsp salt
Other
- 10 square slices of puff pastry 12cm/4.7inch
- 1 egg yolk whisked with a teaspoon of milk
Instructions
- Take the puff pastry slices out of the freezer and let them thaw.
- Knead all the sausage ingredients together in a large bowl to make your own seasoned ground beef mixture.
- Divide the mixture in 10 equal portions and make them in a sausage shape, about the length of the puff pastry sheets.
- Place the defrosted puff pastry sheets with the sticky side up and place the sausage in the center of the sheet.
- Fold the pastry over. Use a fork to press all the way around to close the sausage roll.
- Place the sausage rolls on a baking tray lined with parchment paper and give them an egg wash with the beaten egg yolk. Let them rest for half an hour and brush them again with the egg yolk.
- Bake in a preheated oven at 190°C/375°F (conventional oven) for 30 minutes until golden brown.
Tips
You can also use half and half minced meat for a softer result.
How to store
Wrapped in aluminum foil, they keep for 2-3 days (puff pastry will become softer), or freeze them for up to 3 months. See the information above for more tips and tricks.