Brabant is a large province in the south of the Netherlands, forming the border with Belgium. One of the specialities in Brabant is sausage roll. In Dutch: worstenbroodje.
It can be made very easily in an Aga and it is a perfect warm lunch!
Ingredients (dough):
- 250 g flour
- 6 g dry yeast
- 7 g salt
- 10 g sugar
- 20 g soft butter
- 200 g lukewarm milk
Mix the ingredients and form a nice, soft dough (perhaps you don't need all the milk, when the dough turns too wet you can add some extra flour). Knead the dough for at least 15 minutes and let it proof at a warm place for an hour or so, until doubled in size. The warming plate of the Aga is a perfect place for this (cover the dough with plastic and place it on a rack).
Ingredients (sausages):
- 350 g minced meat (half beef/half pork)
- 3 g ground black pepper
- 7 g spice mix
- 8 g bread crumbs
- 8 teaspoons tomato paste
Mix the ground meat with the other ingredients and form 12 sausages, about 15 cms long.
Divide the dough in 12 equal parts, about 40 grams each. Roll them out and 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 with plastic and let proof for forty minutes to an hour. Mix an egg with a little water and brush the sausage rolls with the egg wash. Bake them half high in the roasting oven for about 20 minutes.
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