How to make Saucijzenbroodjes: Homemade Dutch Sausage Rolls

Learn how to make Dutch Sausage Rolls, or Saucijzenbroodjes. The beef is beautifully spiced, but not spicy, and the puff pastry crust is flaky and buttery. The perfect snack! They're easy to make at home, and even in the Netherlands, I thought the homemade sausage rolls were better than the storebought ones.
Special ingredients used:
Sambal Oelek: amzn.to/2Z3psN9
Recipe: www.toineskitchen.com/recipes...
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===CHAPTERS===
0:00 Introduction
1:22 Ingredients
2:01 Making the filling
4:05 Assembling the saucijzenbroodjes
7:42 Baking the saucijzenbroodjes
8:23 Tasting... Eet Smakelijk!
9:15 What to do with the leftovers?
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[@theredderthebetter1]

My neighbor is from the Netherlands. He made sausage rolls tonight and shared some with me. Delicious!

[@ToinesKitchen]

That’s so nice of him!!! Glad you enjoyed them!

[@miekezevenhuizen7387]

Jammer genoeg kan ik weinig van de ingrediënten krijgen hier in Panamá! Maar vreselijk leuk om je typische hollandse recepten te volgen! Krijg water in de mond!😂

[@ToinesKitchen]

Hmmmm… geen bladerdeeg / gehakt in Panama ?

[@etelectusunusmusic]

I made this for my Dutch husband of 15 years and it tasted just like home. Dank u wel!

[@georgiakline13]

My grandma was from Holland, she passed many years ago and I have craved these since, but I have never been able to duplicate hers. I cannot wait to try them tomorrow!

[@suryasegeri2683]

Love this one. Yum

[@kickingthebucketlistwithme4659]

Stumbled across your site recently. Your techniques have really helped elevate my Saucijzenbroodjes game. The measurement tips that you have demonstrated will help save me time by not weighing the sausage. Although I had been using a pork and beef mixture, I had missed the step of chilling the meat using other recipes. I wonder if this step will keep the meat tender as well as integrate the spice? Thanks in advance for this thought. Thank you for this fantastic recipe. What can I say? Lekker

[@conradwebb6856]

My favorite Dutch snack I can’t wait to use this recipie

[@ToinesKitchen]

Fantastic. Let me know how they come out.

[@Forketti]

Nice high quality video! Well done Toine

[@ToinesKitchen]

Thanks!

[@pimpernell902]

Greetings from the Netherlands! Next time I'll use the nutmeg. Sounds delicious. Thank you! Trouwens, ik zag gisteren een filmpje van Timo de Beurs op FoodTube een Amsterdamse chef/slager die gewoon zn worstjes (velletje eraf) gebruikte dus letterlijk een saucijzenbroodje😁

[@spoox7107]

I just made them… so delicious! Thank you! Groetjes uit Alaska 😊

[@hazelmanser5979]

Lekker man.... 😊

[@sudline]

I recently came across your channel and you have a new subscriber. I am going to make this in a few days. I have 85-15 ground beef on hand and I am wondering if that is too much fat content. I don't want the rolls to turn out too greasy. My family and I went to Amsterdam on our first ever trip to Europe last spring and we had the time of our lives. We all can't wait to return sometime.

[@ToinesKitchen]

You can use that. Reduce the mayo, and maybe add another tablespoon of breadcrumbs.

[@PzPunto]

Geweldig Toine! You are my favourite Dutch chef 🙂So many delicious traditional Dutch recipies all combined at you wonderful channel. Being an ex-pat myself but not that experienced in the kitchen, I never thought about making all this delicious food myself. Now I can and will. Recently, I made your pancakes, jachtschotel and berenklauw. It was an amazing taste frome "home". Watching and enjoying your recipies are actually a wonderful trip down memory lane for me. Please keep up the good (tasting) work and eet smakelijk! 🙂 Ik ga morgen saucijzenbroodjes maken en later deze week een boterkoek. Dank je wel en groeten uit Scandinavië.

[@ToinesKitchen]

Thank you for your kind words!!! This kind of feedback is why we post these videos

[@suryasegeri2683]

I second to that....

[@suikerbrood1992]

shoenmaker blijf bij je leest,Toine I love your channel but as a old dutch baker I think you have it a little wrong but stil I llove to watch you struggelen keep going toine

[@elsawillebrands8075]

I love your recipe for sausage broodtjes ! I'm so looking forward to making them! Yours look so 😋 yummy! I hope you can also show how to make loempias.They are my very favourite Indonesian snack foods 😋 Heel veel dank 💕❣

[@ToinesKitchen]

Thanks! I have a video for loempia’s here: kzbin.info/www/bejne/oXvCqKp8jdtgrac

[@antoniaxistomoreira4848]

Massa puff pastry👏👏👏👏

[@Marcel-Marcel]

Nice recipe! In order to put some in the freezer, do still have to bake them first or do you put them in the freezer raw? Thanks

[@ToinesKitchen]

I bake them off before freezing them

[@charliependers7998]

Hey Toine, do you freeze them before or after baking them? Btw last sausijzenbroodje i had was in de Hema in the 80ies lol.

[@ToinesKitchen]

Always after.... you can't re-freeze unbaked puff pastry.

[@sadventure1350]

Hey Toines, I tried your recipe several times now and it taste amazing! I was just wondering how did you get that golden brown color? I tried using the recipe for the egg wash, but mine doesn’t come out as good as yours. Any thoughts?

[@ToinesKitchen]

Try a little less milk in your eggwash.

[@elsawillebrands8075]

For sausage broodtjes which puff ( frozen ) pastry ? You mentioned Dufour . I live in Toronto and have never seen it here ?

[@ToinesKitchen]

That is just a brand of puff pastry. You should be able to find it in the freezer section of your grocery store.

[@Maxhazel]

Hoi Toine, zou je een lekker recept voor worstenbroodjes kunnen plaatsen? Deze Brabander heeft er erge zin in!! Ik ga morgen de friet en frietsaus maken!! Lekker !! Bedankt!

[@ToinesKitchen]

Ik heb worstenbroodjes op mijn lijstje staan, ja... mijn moeder komt uit Brabant, dus die kunnen zeker niet missen. Maar ik heb er al een aantal videos klaar staan, dus het kan wel eventjes duren.

[@ToinesKitchen]

Ik was helemaal vergeten om door te geven dat de worstenbroodjes video op mijn kanaal staat: kzbin.info/www/bejne/rGLVkJiEopVmjrc

[@georgiakline13]

Yum

[@Fatima-fq9gr]

Hey kan ik ze ook n avond eevoor maken ? In de koelkast laten en opwarmen voor traktatie op achool of beter ochtend maken en brengen?

[@ToinesKitchen]

Je kunt ze zeker opwarmen. Of, ‘s avonds vouwen, en dan de volgende mochten bakken.

[@Fatima-fq9gr]

@@ToinesKitchen dat bladerdeeg droogt niet uit? En ei bestreiken dan niet. Tot voor t bakken

[@ToinesKitchen]

Geen ei, inderdaad, en wel bedekken zodat het niet uitdroogt.

[@Fatima-fq9gr]

@@ToinesKitchen dank u ik maak volgende week n batch voor school maar ze moeten om 9.30u op school gebracht. Als ik alles smorgens doe kom.k.in tijdnood. Nu weer im dat ik voorbereiding savonds kan doen. Merci

[@Anesthesia069]

Do they work if you freeze them uncooked and bake from frozen? (rather than reheating from cooked/thawed) I was thinking it might be nice to have some on hand and I am just musing over the different ways to store them and heat them.

[@ToinesKitchen]

Because it’s puff pastry, no you cannot, unfortunately.

[@Anesthesia069]

@@ToinesKitchen thanks 🙂 the puff works from the freezer with vienoisserie for me, but that is a different animal completely! Good to know before I tried it that way 🙂

[@williamya5930]

Hi, is there any options for sambal oelek? I’m thinking of something like Indonesian bottled chili sauce, but I don’t know whether it will work.

[@ToinesKitchen]

You can use sriracha instead of Sambal Oelek.

[@williamya5930]

@@ToinesKitchen thanks, I will try your recipe!

[@ToinesKitchen]

I’d use a little bit less. I find sriracha spicier than sambal.

[@antoniaxistomoreira4848]

Love you 🥰 🥰 😋

[@mistytharpe3991]

I've made these 3 times . Once with ground beef & pork Twice with Jimmy Dean sausage . Yeah I cheated but they were a big hit at breakfast time so sue me! :-)

[@ToinesKitchen]

There are no wrong answers for food…. Well other than pineapple on pizza 😉

[@Mypplz]

Should I use less nutmeg if it's not freshly ground?

[@ToinesKitchen]

Yes, I definitely would.

[@robtome2563]

Hoi Toine, even een vraag: vries je de saucijzenbroodjes gebakken of ongebakken in. Ik hoor het graag. Groet Rob

[@ToinesKitchen]

Ik doe ze gebakken in de vriezer (als ze helemaal afgekoeld zijn, natuurlijk).

[@robtome2563]

@@ToinesKitchen oké bedankt ze waren heerlijk en zijn al op de buren kwamen langs de volgende ga ik ze invriezen als het kan 👍👍👍

[@edsteenhorst6484]

Gellukige Nieuw Jaar!

[@robertusga]

I am going to try this using Impossible beef and Just Egg for a plant based version 😀👍

[@ToinesKitchen]

That’s an exciting variation. Glad you’ll be making this, Tellit Liketis! Let me know how it comes out!

[@Wulffman89]

How did that go with Impossible Beef and Just Egg? :D

[@robertusga]

@@Wulffman89 sorry haven't gotten around to it yet.

[@metro6028]

just make sure to use white pepper instead of black and i would skip the sambal

[@arsulaksono881]

ik ga dit maken.. hoeveel gram vlees in elk broodje ?

[@ToinesKitchen]

Ongeveer 2 eetlepels, maar je kunt ook het totale vlees wegen, en door 18 delen.

[@m.geleick3903]

veel teveel nutmeg.

[@yaminao1]

👍🏻👍🏻👍🏻👍🏻👍🏻

[@melberty]

How long in the oven? Making now. Lol

[@ToinesKitchen]

Mine were in the oven for approximately 25 minutes. I go by color, typically.

[@m.geleick3903]

Je moet dat bladerdeeg zelf maken

[@antoniaxistomoreira4848]

Há tonis...massa ???

[@metro6028]

skip the sambal use white pepper instead of black and it needs pork 50/50 and a little less meat inside of the roll and if you really want to go fancy use phyllo dough

[@rikgelsing7121]

Wat bedoelt u met meel. Het lijkt op dikke room

[@ToinesKitchen]

Ik voegde mayonaise aan het vlees toe. Maar ik zei “mayo”

[@Dennis-uh2cu]

350?