Homemade Dutch Sausage Rolls

Ingredients

• For the pastry: For the pastry:
• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed 1/2 cup (115g) unsalted butter, cold and cubed
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• For the sausage filling: For the sausage filling:
• 1 pound (450g) ground pork 1 pound (450g) ground pork
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage 1/2 teaspoon dried sage
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 18g, 0.5g
• Protein: 10g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the flour and salt for the pastry. Add the cold cubed butter and use your fingertips to rub it into the flour until the mixture resembles breadcrumbs.
2. 2.
   Gradually add the cold water to the flour mixture, mixing with a fork until the dough comes together. Turn the dough out onto a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. 3.
   In another bowl, combine the ground pork, nutmeg, coriander, thyme, sage, salt, and black pepper for the sausage filling. Mix well until all the spices are evenly distributed.
4. 4.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
5. 5.
   Roll out the chilled pastry dough on a lightly floured surface into a rectangle about 1/4 inch thick.
6. 6.
   Cut the pastry into smaller rectangles, approximately 4 inches wide and 6 inches long.
7. 7.
   Take a portion of the sausage filling and shape it into a log that fits the length of the pastry rectangle. Place the sausage log onto the pastry and roll it up tightly, sealing the edges.
8. 8.
   Repeat the process with the remaining pastry and sausage filling.
9. 9.
   Place the sausage rolls onto the prepared baking sheet, seam side down. Brush the tops with beaten egg wash.
10. 10.
    Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and the sausage is cooked through.
11. 11.
    Remove from the oven and let the sausage rolls cool slightly before serving.

Treat your ingredients with care...

• Ground pork — Ensure that the ground pork is fresh and of high quality. If desired, you can mix ground pork with ground beef for a different flavor profile.
• Nutmeg — Use freshly grated nutmeg for the best flavor. It adds a warm and aromatic note to the sausage filling.
• Cold water — Make sure the water is cold to keep the pastry dough firm and easy to work with.
• Unsalted butter — Using unsalted butter allows you to control the saltiness of the dish. If using salted butter, adjust the amount of salt accordingly.
• Parchment paper — Using parchment paper prevents the sausage rolls from sticking to the baking sheet and makes cleanup easier.

Tips & Tricks

• For a spicier version, add a pinch of cayenne pepper or chili flakes to the sausage filling.
• Serve the sausage rolls with a side of mustard for dipping.
• If you prefer a lighter pastry, you can use phyllo dough instead of homemade pastry.
• Freeze unbaked sausage rolls for future use. Simply thaw and bake as directed.
• Experiment with different herbs and spices in the sausage filling to customize the flavor to your liking.

Serving advice

Serve the Homemade Dutch Sausage Rolls warm or at room temperature. They can be enjoyed as a standalone snack or paired with a fresh salad for a light meal. These sausage rolls are perfect for parties, picnics, or as a delicious on-the-go treat.

Presentation advice

Arrange the Homemade Dutch Sausage Rolls on a platter or serving tray, allowing the golden pastry to showcase its flaky texture. Garnish with fresh herbs, such as parsley or thyme, for an added touch of color.