First of all, they are a mouth full. I mean, not only by pronouncing these, but I cannot stop eating them! These typical Dutch snacks are an old time favorites of mine. They are a quick Saturday evening snack. I grew up eating meat. Now I only eat chicken and fish, occasionally some beef. So instead of making them with beef and pork, I made them with ground chicken. It never occurred to me, but there is a difference between “worstebroodjes” and “saucijzenbroodjes”. But what exactly?
What is a “Saucijzenbroodje”?
A Sausage in a Roll. Let’s start with “Saucijzenbroodjes.” The name itself offers a clue to its contents. “Saucijs” is a Dutch sausage, lovingly crafted with beef and several spices, with nutmeg as the main ingredient. “Broodje,” on the other hand, translates to a roll. So, in essence, a “Saucijzenbroodje” is a sausage enveloped in a roll. These snacks are typically pre-made and simply require a warm-up. The roll is made of puff pastry, wrapped around the flavorful, spicy beef sausage.
What is a “Worstebroodje”?
Let’s turn our attention to “Worstebroodjes.” In Dutch, “Worst” means sausage. Unlike its puff pastry counterpart, the dough hugging the sausage in a “Worstebroodje” is soft and bread-like. This snack is a regional favorite, often enjoyed in the southern part of the Netherlands. In fact, it’s so beloved that competitions are held to determine who can create the ultimate “Worstebroodje.”
What is the difference between these 2 snacks?
At first glance, “Worstebroodjes” and “Saucijzenbroodjes” may seem remarkably similar, but it’s the details that set them apart. The primary distinction lies in the dough. “Saucijzenbroodjes” feature buttery puff pastry, making them slightly pricier due to the extra butter and the time to make puff pastry. On the other hand, “Worstebroodjes” were born out of a practical need to preserve meat by baking it in dough. For some, this treat carries a nostalgic charm. We often enjoyed them after the evening mass on Christmas Eve.
Recipe for “Worstebroodjes”
Now, if you’re feeling inspired to try your hand at crafting these Dutch snacks, we’ve got you covered. Emiel, a Dutch friend and baker, has generously shared his recipe for “Worstebroodjes.” This recipe yields a batch of 30 pieces, but you can easily halve the quantities to make 15 pieces. For the full recipe and Emiel’s expert tips on baking at home, click here or scroll down.
Ingredients:
- 800 grams patent flour
- 21 gram dry yeast
- 16 gram salt
- 16 gram sugar
- 1 egg
- 80 gram butter
- 350 gram milk
Filling:
- 1000 gram ground chicken (or traditionally 500 gram ground beef and 500 gram ground pork)
- 150 gram breadcrumbs
- 100 gram mixed egg
- 150 gram water
- 3 gram nutmeg
- 2 gram pepper
- 25 gram salt
How to make it:
– Mix the dough ingredients together in a stand up mixer. Mix the dry ingredients first. Then slowly add the egg, butter and milk.
– Cover the bowl with cling wrap and let it rise for 20 minutes.
– Divide the dough in 30 pieces and make balls out of them. Let the rise under a clean towel for another 10 minutes.
– Mix the meat together with the spices, water and breadcrumbs. Not the egg.
– Roll out each dough ball into an oval
– Carefully make a thin meat roll and place it in the middle of the oval. Fold the dough around the meat. The roll should be about 4.5 inch long. Place the seam on the bottom of a greased baking sheet or use silicon or baking paper.
– Brush the mixed egg over the rolls and let them rise for another 30 minutes.
– Preheat the oven to 480 F (250C). Bake the “worstebroodjes” for 8 minutes.
Recipe for “Saucijzenbroodjes”
Coming soon!!!
Hello everyone,
Welcome to my Crafty Dutch Girl blog! Grab a cup of “koffie” and browse through fun blog posts about our Dutch family expat life in the USA, Dutch history, Dutch recipes, Dutch things to do in the USA and all kinds of crafts and activities. Don’t forget to connect with me for new ideas! “Groetjes en tot ziens”.