Dutch sausage rolls recipe (worstenbroodjes)

Posted: April 4, 2024 Last modified: April 5, 2024
Dutch sausage rolls recipe (worstenbroodjes)

One of the most famous savory Dutch recipes: Dutch sausage rolls! In the Netherlands we call these sausage rolls in bread dough “worstenbroodjes”. With this recipe, you can make them quickly and easily all by yourself!

​Sausage rolls in bread dough

We have multiple sausage rolls here in The Netherlands. This recipe is made with a simple bread dough. Other sausage rolls are made with buttery puff pastry, those are called ‘saucijzenbroodjes’. Very popular as well, I will share my recipe soon.

Back to these ‘worstenbroodjes’. The orignal and authentic recipe originates in the province of Brabant, which is why they are often called “Brabantse worstenbroodjes”. These sausage rolls are most popular in the south of the Netherlands.

Dutch sausage rolls - worstenbroodjes 2

Dutch sausage rolls for Christmas

For this recipe, I discovered something fun while researching authentic recipes for (and stories about) Brabantse worstenbroodjes. Apparently, it is a tradition in Brabant to eat a delicious warm sausage roll together around midnight after the Christmas Eve service.

Meanwhile, I have received confirmation of this tradition from the necessary ‘Brabanders’ I know, so fortunately this beautiful tradition is still alive. Even during Carnival in february (also very popular in the south), the rolls are eaten in large quantities and sold in the local bakeries.

Dutch sausage roll recipe

The recipe for these sausage rolls makes 20 pieces. At first, I thought that was a bit much, but trust me, you will want to make them all. They are so delicious that you can eat them over and over again.

Even better, you will (probably) have enough to freeze some as well, waiting for a (delicious) lunch. In terms of time, it doesn’t really matter whether you make 10 or 20 rolls, so you’d better make enough of them right away, right?

Sausage roll stuffing

As for the filling, people from the province of Brabant often keep their filling on the bland side. While this may be the authentic recipe, I added some mustard myself for more flavor. Feel free to experiment with more herbs and spices, I will definitely do that again myself.

For now, I wanted to stay as close to the original as possible, because these are just delicious. Instead of adding extra mustard or spices, you can also dip your sandwich in a nice (mustard)sauce.

Dutch sausage rolls - worstenbroodjes 3

Questions about Dutch sausage rolls

Can you bake Brabant sausage rolls in an air fryer?

I haven’t tested it myself, but according to other Laura’s Bakery readers it works just fine: set the temperature of the air fryer to 180°C/350°F (conventional oven) and follow the baking time according to the recipe. Also, keep an eye on the rolls themselves toward the end of the baking time, as it can vary from one appliance to another.

Do you freeze the baked or unbaked rolls?

I prefer to freeze them freshly baked. Just wrap them well after cooling down and they will last up to three months in the freezer. You can also freeze them unbaked. Just wrap them in a piece of parchment paper so they don’t stick together. Unbaked, they will keep in the freezer for up to two months.

How do I reheat the sausage rolls in the oven?

Once thawed, the best way to reheat the rolls is in a pre-heated oven at 170°C/340°F (conventional oven) for 5-10 minutes. This may vary slightly from oven to oven, so keep an eye on the rolls after the first five minutes.

If the rolls are frozen when you want to reheat them, you should allow about 10-15 minutes at the same temperature as above.

Can I reheat the buns in the air fryer?

Absolutely. Just follow the same instructions as for the oven, but at a slightly lower temperature: 160°C/320°F (conventional oven). Keep an eye on the rolls after the first five minutes.


dutch sausage rolls

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Recipe for Dutch sausage rolls

In the Netherlands we call these delicious sausage rolls in bread dough “worstenbroodjes”. With this recipe, you can make these classic sausage rolls quickly and easily all by yourself! Perfect if you love Dutch food.
Servings: 20 servings



  • 500 grams all-purpose flour
  • 250 ml lukewarm milk
  • 100 grams unsalted butter
  • 7 grams dry instant yeast
  • 9 grams salt
  • 10 grams sugar


  • 750 grams half for half ground meat mixture of beef and pork
  • 1 egg
  • 75 grams of breadcrumbs
  • 25 grams of mustard
  • Salt and pepper
  • extra: 1 beaten egg for the egg wash


  • Place all the ingredients for the dough (flour, milk, butter, yeast, salt and sugar) in a large mixing bowl and knead with a dough hook for 10-15 minutes until you have a smooth and elastic dough ball (no need to make a separate yeast mixture).
  • Divide the dough evenly into 20 pieces. Make a little ball of each piece of dough like this: place the dough on your work surface and place the palm of your hand over it like a “bowl”. Turn the dough until it forms a nice little ball (the bottom will not be smooth, which is fine).
  • Let the dough balls rest covered under a clean towel for 30 minutes.
  • Meanwhile, place the sausage filling ingredients (minced meat, egg, bread crumbs, mustard, salt and pepper) in a large bowl and knead together. Make 20 equal sausages from the minced meat mixture.
  • Take a ball of dough and roll it into an oval shape, a few centimeters longer than the sausage.
  • Place the sausage on the dough, folding the (narrow) ends over the sausage. Then fold the (wide) ends around the sausage and roll it all over your work surface to seal the seams a bit.
  • Place the roll, seam side down, on a baking tray lined with parchment paper. Repeat for all the sausage rolls.
  • Cover the rolls and let them rise for 60 minutes.
  • Give your rolls an egg wash before you place them into the oven.
  • Bake at 220°C/430°F (conventional oven) for 16-18 minutes until golden brown.

I use a clean and dry tea towel to cover the dough while it is resting.
How to store

2-3 days in a closed airtight container outside the refrigerator. See the Frequently Asked Questions section (above the recipe) for more tips on storing and reheating the sausage rolls.

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