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!
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.
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.
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?
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.
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.
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.
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.
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.
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