It is funny that I am the Dutch baker’s daughter and, yet, I rarely post any Dutch recipes. My family moved to the USA from Holland two years before I was born. Subsequently, I grew up with them speaking Dutch to me….and I would answer them in English. With food, since both of my parents spent so much time working in the bakery, I would fend for myself. They did prepare many a Dutch specialty for holidays and on the occasional weekend, but, unfortunately, they both passed away when I was too young to have had any interest in making this food for myself. I sure do remember some of those Dutch specialties, though! So, with my older sister’s taste testing help, I set about trying to replicate some of my favorites (and hers!).
The worstebroodje is, basically, sweet bun dough wrapped around meat that is shaped into a sausage. This was something my father made for all special occasions. I’ve seen these made with frozen bread dough, but it’s not the same taste I remember. My sister has given my creation the “thumbs up”, so I know I’m not too far off.
• ½ pound ground chuck
• ½ pound ground pork
• ½ pound ground veal*
• ½ cup crushed Holland Rusk or unseasoned bread crumbs
• 1 teaspoon nutmeg
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 egg, beaten
*May use 2 parts ground chuck, 1 part ground pork.
• 1 cup warm milk (110-115 degrees)
• 2 tablespoons sugar
• 2 tablespoons vegetable oil
• 1 teaspoon salt
• 1 egg, room temperature, beaten
• 2 ¼ teaspoons yeast
• 3-3 ½ cups flour
Combine the ground chuck, pork and veal in a large bowl. Add Holland Rusk, nutmeg, salt, pepper and 1 beaten egg. Mix gently by hand until thoroughly combined. Refrigerate until ready to use.
(Holland Rusk is a crispy, round toast that is a Dutch staple. Buying some of this brought back even more memories....we used to eat it with milk and sugar instead of cereal. I assume this is kind of like what my husband means when he talks about "milk toast".)
But, I digress....
Meanwhile, remove meat from refrigerator and divide into 18 pieces. Roll each piece into a sausage shape, about 4” long. Set aside.
Line three cookie sheets parchment paper or silicone baking mats.
Bake for 30 minutes or until golden brown. Leftover worstebroodjes can be eaten cold, or reheated. If you dip them in ketchup, please don’t tell me about it. If you find it necessary to jazz up the meat by adding garlic, onions or other spices, be my guest. Just don’t tell me about it. Feel free to use a little mustard-- that you can tell me about.
The dough gets nice and crispy on the bottom...that's the best part!