Worstenbroodjes

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Worstenbroodjes

Worstenbroodjes are typical from Brabant, a southern province in the Netherlands. Both Brabant and Limburg are gastronomically prominent provinces in Holland. Brabant is proud of its koffietafel, a lunch or brunch served with a large variety of rolls, breads, toppings, meats, cheeses and jams and copious amounts of coffee, and the Limburgers can boast about their many pies, the so-called vlaaien.

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Worstenbroodjes are typical from Brabant, a southern province in the Netherlands. Both Brabant and Limburg are gastronomically prominent provinces in Holland. Brabant is proud of its koffietafel, a lunch or brunch served with a large variety of rolls, breads, toppings, meats, cheeses and jams and copious amounts of coffee, and the Limburgers can boast about their many pies, the so-called vlaaien.

Brabant is also the province that excelled in producing large amounts of pigs, hence anything made with pork often received the adjective Brabants, meaning "from Brabant". It did not need necessarily be a traditional product from the region.

In this case, Brabantse worstenbroodjes are indeed traditional and part of Brabant’s culinary heritage. In other parts of the country, the saucijzenbroodje is favored, but worstenbroodjes fit in perfectly with the koffietafel and aren't as rich.

These are great to grab as a snack, a hot food lunch item or just because! 

Worstenbroodjes

  • 500 gram (1.1 lb) all-purpose flour
  • 250 ml (8.5 fl oz) warm milk, plus two tablespoons
  • 1 teaspoon salt
  • 2 teaspoons active dry yeast
  • 2 teaspoons sugar
  • 50 grams (1.8 oz) butter, melted
  • 1 egg

  • 500 grams (1.1 lb)ground meat (half beef, half pork)
  • 3 tablespoons bread crumbs
  • 1 egg
  • 4 tablespoons milk
  • 1/4 teaspoon of pepper
  • 1/2 teaspoon of kosher salt
  • 1/4 teaspoon of nutmeg
  • 1 tablespoon of chopped parsley (optional)

  • 1 egg
  • 2 tablespoons of water

Activate the yeast by stirring it into the warm milk. In the meantime, mix the flour with the salt and the sugar. When the yeast has proofed which takes about five minutes (it's now all bubbly and smells great), add it to the flour and mix it in. Drizzle the melted butter on top, continue to mix and finally add in the egg. Mix briefly until it all comes together, then take it out of the bowl, and knead for about five to ten minutes by hand. Grease the bowl, add the dough, turn it over so it's coated, and cover. Let rise for approximately thirty minutes or until 2/3s larger in size.

In the meantime, mix the ground meat with the spices, the breadcrumbs, the egg and the milk. Cut off 50 gram (1.7 oz) portions and roll into a small sausage. Divide the dough into 50 gram portions as well and roll out to a rectangle. Wrap the individual meat sausages into the dough and pinch the edges to make sure the meat is sealed.

Place each sausage roll on parchment paper on a baking sheet. Cover and let them rise, at room temperature, for forty minutes to an hour. Preheat the oven to 200C (400f). Mix the egg with the water, and brush the sausage rolls with the egg wash. Bake for approximately twenty to thirty minutes.

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