Sourdough Brabantse worstenbroodjes (Sausage rolls)

Sorry pics didn’t upload yet

Because it is almost New Year’s Eve and we are actually not allowed to organize parties or go anywhere at all here in the Netherlands, We decided that we’re going to enjoy our time until the countdown with some delicious snacks. Including these Brabantse worstenbroodjes (sausage rolls). The sausage rolls originate from the province of Brabant, where they used to be eaten mainly around Christmas and at carnival. Nowadays they are eaten all over the country with all kinds of celebrations and events, but they are so good and they are great to enjoy every now and then. When I still worked in the bakery, we made these every day and they sold well, especially for the weekend so I would say just give them a try. 



  • Flour 700 grams
  • Stiff starter (50% hydr.) 266 grams
  • Sugar 42 grams
  • Milkpowder 35 grams
  • Water 238 grams
  • Salt 14 grams
  • Eggs 42 grams
  • Butter 210 grams


  • Ground pork 500 grams
  • Ground beef 500 gram 
  • Breadcrumbs 140 grams
  • Water 150 grams
  • Eggs 100 grams
  • Worcestershiresauce 20 grams
  • Salt 13 grams
  • Nutmeg 2 grams
  • White pepper 1 gram


First we prepare the sausages, mix all ingredients well together, I used my kitchenaid for this. Put all ingredients in the mixing bowl and mix together until it forms a ball. Put a 16mm round nozzle in a pipingbag and fill it with the ground meat mixture. Pipe long sausages on a baking tray and then divide them into pieces of around 8 cm. put them in the fridge and prepare your dough in the meantime.

For the dough, put all the ingredients in a mixer and mix until you have a smooth dough which passes the windowpane test, and do a bulkproof in a warm place until you start to see the first signs of fermentation on the dough (3-4 hours). If you mix by hand, I recommend mixing all ingredients till you have a smooth bal and then stretching and folding several times in the bulkproof, with this method you also have to do the bulkproof until you see the first signs of fermentation. (didn’t test the handmixing method though, method is based on pretty similar doughs)

When your dough starts to show signs of fermentation, divide it into 30 grams pieces and shape these into balls. Make sure your dough doesn’t dry out while you’re dividing it. Let the balls rest for 10/15 minutes press into rounds and roll them into an oval shape. Then place the sausage lengthwise along the oval and fold both the short sides in by stretching them slightly so they become slightly thinner.

Then grab the dough on one of the long sides and carefully fold it over the sausage and press down seal it tight. Now put the rolls with the seamside down on a baking tray and let them proof in a warm place for about 2-3 hours until they feel a bit fluffy again.

Brush the sausage rolls with a mixture of egg and a little cream and bake in a preheated oven at 250C for about 8-10 minutes until they are golden on the outside. When taken out of the oven brush with melted butter for an extra soft exterior.

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