AI-generated image
Brabants worstenbrood
Sausage roll
Brabants worstenbrood: North Brabant bread roll baked around spiced pork filling
Worstenbrood is a Brabant institution, bought from bakeries in Eindhoven, Tilburg and Den Bosch for birthday mornings, Sunday breakfast and above all for carnival in February: a soft, slightly sweet bread dough wrapped around a log of minced pork seasoned with nutmeg, pepper and clove, baked golden. This is a pork dish. A common mistake is wrapping the dough too thick, which leaves a doughy roll and an undercooked middle. Chef's tip: roll the dough thin and bake until the filling reaches 71 °C; eat it warm from the oven.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 14 oz plain flour
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup warm milk
- 1 ¾ oz soft butter
- 1 egg
For the filling
- 1 ⅛ lb pork mince
- 1 ⅜ oz breadcrumbs
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 1 pinch ground cloves
- 1 eggbeaten
Shop this recipe on Amazon
Fresh ingredients (4)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Mix 14 oz plain flour, ¼ oz fast-action dried yeast, 1 tbsp sugar and 1 tsp salt. Add ¾ cup warm milk, 1 ¾ oz soft butter and 1 egg and knead 8 minutes. Rise 1 hour.
8 minStep 2: Mix 1 ⅛ lb pork mince, 1 ⅜ oz breadcrumbs, 1 egg, 1 tsp salt, ½ tsp black pepper, ½ tsp ground nutmeg and 1 pinch ground cloves and shape into 10 logs of 12 cm.
Step 3: Divide the dough into 10 and roll each thin into a 14 × 12 cm rectangle. Common mistake: thick dough; doughy and undercooked.
Step 4: Wrap each log, sealing the seam underneath. Place on lined trays and rise 20 minutes.
20 minStep 5: Heat the oven to 400°F (fan 350°F). Brush with 1 egg and bake for 25–30 minutes, until golden and the filling reaches 160°F.
30 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brabants worstenbrood take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese