Before relocating to USA, I received an old family recipe that was passed down from my Aunt to my niece. I have made this Worstenbrood recipe multiple times since. But, if you know me, I am always looking for ways to improve a recipe. Thus, this recipe got a reboot as well. My addition was to add a roux to the meat mixture to make it less dry after baking.
For all my American followers, Worstenbrood is a sausage roll which is made from ground meat that is encased in a bread, and baked in the oven. It is something you can only get in the region Brabant in the Netherlands. Growing up we always took this with us on road trips. It was also traditional to enjoy them after church with a nice, warm bowl of soup.
Ground meat filled breadroll
- 2,5-3 Cups bread flour more or less as needed
- 1 1/2 Tbsp active dry yeast
- 3 Tbsp unsalted butter room temperature
- 1 Tbsp light brown sugar
- 1 Tsp salt
- 1 egg room temperature
- 1 Cup lukewarm milk (90-ish Farhenheit)
- 1/2 Cup milk
- 1 Tbsp unsalted butter
- 2 Tbsp flour
- 0.65 Pound ground beef (300 gram)
- 0.65 Pound ground pork (300 gram)
- 1/2 Cup breadcrumbs
- 1 Tsp salt
- 1/2 Tsp nutmug
- 1 Tsp Black pepper
- 1 Egg
- Warm up the milk and butter in a pan.
- When it is warm, take it off the heat source and add the 2 tablespoon of flour. Whisk to combine.
- Put the pan back on the heat source, warm until it is thickened up.
- Let it cool before you add it to the rest of the filling.
- Put the rest of the filling ingredients in a bowl and combine gently. Don’t over mix.
- Add the cooled roux and combine.
- Make rolls of filling from about +/- 1 oz. (30 gram). Let them rest covered in the fridge while you prepare the bread.
- On your work surface place the flour making a little well in the middle where you put in the egg, light brown sugar, yeast and a little of the warm milk. Let the yeast dissolve.
- Slowly mix by hand the flour with the milk mixture from inside out. Little by little combine the milk into the flour.
- After the milk is incorporated in the flour, knead in the salt and softened butter. Knead untill everything is combined and you have an elastic, but not too dry, dough. *
- Knead the dough for 5 minutes.
- Put the dough in a bowl and cover. Let it rest for 30 minutes, until it is doubled in size.
- With a scale divide the dough into equal parts with a weight of 1.3 oz (35 grams). Shape each dough part into a ball. Gather up the dough, with the seam side down, roll it in the palm of your hand and on the counter to form balls. Make sure you put enough pressure on it with your hand.
- Place the dough balls on plastic wrap and cover it with it as well. Cover the whole thing with a clean tea towel. Let it rest for 15 minutes until it is doubled in size.
- After the second rise, roll out each ball of dough into a flat rectangle using a rolling pin.
- In the middle of the rectangle place a roll of the filling. Fold the dough at the short end over the filling, then the long ends over that. Pinch the dough to close it and roll gently. Place it seam side down on a baking sheet.
- Gently brush some egg over the rolls twice. Cover them and let rest for 20-30 minutes.
- Preheat the oven to 465 Farhenheit.
- Bake the worstenbroods in oven for 10-15 minutes.
- Let them cool on a cooling rack.
*You may need more flour to create a dry and elastic dough. If it is too dry add a little more milk.