Comments on: Sausage Rolls with Secret Spice Mix

By: Worstenbrood « The Yummy Cats

Worstenbrood « The Yummy Cats — Tue, 08 Jan 2013 05:37:17 +0000

[…] Grandma’s Belgian Worstenbrood for Lost Monday Sausage Rolls with Secret Spice Mix […]

By: Weekend Bakers

Weekend Bakers — Mon, 02 Jul 2012 15:57:32 +0000

In reply to Evert. Heel erg leuk om te zien Evert! Dank je voor het delen, ik lust wel zo'n 'brooike'. En heel handig dat gebruik van de pastamachine, krijg je toch een wat mooier resultaat zo te zien. Marieke

By: Evert

Evert — Thu, 28 Jun 2012 20:37:33 +0000

youtu.be/OmY_rKNttPw
Call it a hobby, recently we bought a Rofco, to produce more each time.

By: Melanie

Melanie — Tue, 03 Apr 2012 20:20:21 +0000

In reply to EB in TX.

“I had never used a preferment with worstenbroodje — and it works beautifully. I made my own version of the sausage, since this was formulated to her spec’s several years ago”
Just wondering what her specs are? We are trying to make our own this year as the ones we get from the Dutch store taste nothing like what my Opa’s did. I’m anxious to show my dad this one as it has the most spices I’ve seen so far in a recipe for them on line.

By: Weekend Bakers

Weekend Bakers — Thu, 02 Feb 2012 07:42:03 +0000

Hello EB,
Thank you very much for sharing all this information with us. It sounds like a great idea and we are surely going to try your method too! Hartelijk gefeliciteerd and we hope you will have a wonderful birthday party / verjaardag!

Happy baking,

Marieke & Ed

By: EB in TX

EB in TX — Wed, 01 Feb 2012 20:42:03 +0000

My wife is from Norord-Brabant (Tilburg – Breda area). A couple of times a year I make these just for her. Her birthday is tomorrow, which since she is Dutch, is obviously a very big deal . So today was a good time to turn out a batch. I used your dough recipe with the poolish — I had never used a preferment with worstenbroodje — and it works beautifully. I made my own version of the sausage, since this was formulated to her spec’s several years ago. But I did try Rob Damen’s piping and freezing method, and it was the easiest ever. In the past I started with hand forming (a messy pain), or extruding from my sausage stuffer which is too big for just a pound – a bit much lost and awkward without a second to help. The piping thing really works. I didn’t have a piping bag with a round tip big enough , so I just used a one-gallon (about 3.8 l) zip-top food storage bag and cut a bottom corner at a 45° angle for a one-inch (2.54 cm) opening. It worked like a champ! I piped 4 long sausages onto a lined half-sheet pan, 16″ each by 1-inch in diameter, put the pan in a freezer for about 2 hours, then cut the long sausages into 4-inch segments for 16 total. A plus here is you can fabricate, freeze, then cut the sausages and keep them frozen until you’re ready to bake — even a day or week ahead.

A couple of caveats — if you wrap and roll with stiff, solid sausages if the naked sausage shapes aren’t perfect (some of mine weren’t) then the final shape will be that of the not-so-perfect sausage. Second, if the sausages are still frozen or very cold when you wrap them, proofing will take a bit longer — the whole tray of wrapped and proofing worstebroodje got quite cold as they sat proofing. Also baking may take a bit longer — after 15 minutes with little color development I dropped the temp to 375 °F (from 400) and total bake time was 27 min’s. I suspect all of this could be resolved simply by removing the frozen individual sausages, separating and sorting them carefully on a sheet pan, and letting them sit at room temp for about an hour (guessing here) before wrapping them up. They should still be quite cold, but will be a bit more pliable allowing shape to be more uniform, as well as finish thawing completely earlier in proofing. It’s a very neat way to make these, but next time I’ll take the little cut frozen sausages out just before I start the dough mix.

By: Marieke

Marieke — Fri, 14 Jan 2011 17:03:54 +0000

Hi Rob,
Your method described is something sure worth trying. Our sausage roll making is indeed a bit messy (up till now :-)).
More recently I have been trying to perfect the art of making rough puff pastry. I filled the pastry with sausage meat and apple (so more like our saussijzenbroodjes but with a bit of apple freshness ). They turned out quite tasty too.

Thank you very much for your elaborate addition. Much appreciated by us and hopefully lots of other sausage roll lovers too.

Happy baking,

Marieke

By: Rob Damen

Rob Damen — Fri, 14 Jan 2011 12:02:59 +0000

Hi, I have made worstenbroodjes a few times now, using several types of dough, I am certainly going to try this dough recipe the next time. Looking at it I think its the same dough as the one you use for making fluffy rolls. (I made those today by the way, only using my leftover flours (100 gram volkoren, 100 gram meergranen and 200 gram ordinairy flour). They were a great success, I baked them for 17 minutes, but the next time I will cut the cooking time back to 15 mins.) Back to the worstenbroodjes now. When I made worstenbrood for the first time, I found it rather difficult to get the meat in the dough in a neat manner, and getting a nice straight worstenbroodje. Of course, it’s a hand made product, so there is no real need for them to be super staight, but I always want to make my bread and pastries look like they do at the baker. So what I do in order get nice straight sausages and as a result of that, straight worstenbroodjes, is the following: I prepare the meat according the recipe used, get a plastic disposable piping bag, fill it up with the prepared meat, making sure there is no air in the meat. Get a square cutting board or something equal that fits in your freezer and cover with baking paper. Try making a sample first in order to get sausages of the desired thickness. incorrect samples can be put back in the piping bag. Once the correct thickness is acquired I start making sausages three times the lenght needed for one sausage (or two times depending on the size of the board). I keep on doing this until all meat is used. Once done, I line up the super suasages and make sure they are paralel, and touching eachother. Subsequently I cut the supersausages to the desired length, without moving them. The result is a board full of the same size sausages cuddled together. Wrap the board in plastic or use a plastic bag and put it in the freezer until completely frozen. When you are ready to put bread and meat together, remove the sausages from the freezer. You will notice that your sausages are frozen together, but you can separate them easily (like breaking bread :)). The advantage of a frozen sausage is that you are able to wrap the dough nice and easy around the meat, and once you have packed the meat into the dough, you can roll the worstenbroodje between hand and counter easily, securing the meat thoroughly in the dough without ruining your worstenbroodje. I usually make like 36 worstenbroodjes using two ovens and a total of three batches, so the meat is defrosted before it goes into the oven. Of course you need to prepare the meat a few hours or days before making the actual worstenbroodjes, but it helps me getting goodlookin’ delicious worstenbroodjes!