Dough:

• 500g patent flour
• 200g milk
• 30g fresh yeast
• 10g salt
• 25g caster sugar
• 125g butter
• 25g egg, beaten

Meat filling:

• 800g minced meat (50/50 beef/pork or 100% pork)
• 75g egg, beaten
• 110g breadcrumbs
• 10g salt
• 1.5g nutmeg
• 1g black pepper
• 2 tbsp maggi
• 1 tsp sambal
• 3 tsp Worcestershire sauce

Finishing:

• 1 egg
• 1 egg yolk
• 1 tbsp water
• pinch of salt

Meat filling:

1. Mix all ingredients together.
2. Make sure you dont overdo it, or else you will get very compact sausages.
3. Divide into equal portions of about 45-50 grams, and roll them into small sausages.
4. Cover with plastic film and set aside, preferably in the refrigerator.
5. This will stiffen the sausages, making the final step easier.

Preparing dough:

1. Mix flour, caster sugar and yeast together properly.
2. Make sure the milk is around room temperature (20 °C) before adding it.
3. Add the flour mixture with egg, milk and egg together in the standmixer.
4. Let this knead for about 4 minutes. After that, start adding the butter in small cubes one at a time.
5. After another 2 minutes, add the salt and let the kneading continue for another 2 minutes.
6. Wrap the dough in a tea-towel and plastic film (in that order).
7. Let rest at a warm spot (preferably 26 - 27 °C) for about 30 minutes.
8. Knock back (Doorslaan) the dough.

Portioning and rounding dough:

1. Divide in equal portions of about 40-45 grams.
2. Do not knead the dough again but rather just cut pieces off and weigh them.
3. Make sure you have the same amount of portions as you have made sausages.
4. Round (Opbollen) the portions and put them on a slightly moist towel, and cover with plastic film.
5. Let this rest for another 10 minutes at 26 - 27°C.

Egg mixture for finishing:

1. Mix the egg, egg yolk, water and salt together.

Final prep:

1. Using the rolling pin, roll out the dough balls to oval oval slices, tapering on the ends.
2. Put a sausage in the center on top of the dough slice, and fold the small outsides in.
3. Fold the large sides in, and using your fingers, pinch the two sides together, creating a closed seam.
4. Put the sausage rolls with the lock (the closed seam) facing down on the baking tray with baking paper.
5. Using the brush, apply the egg mixture on the top of the rolls. This will create a golden finish after baking.
6. Let this rise for 60 minutes at a warm spot (26 - 27°C).
7. Apply another layer of egg mixture.
8. Bake in preheated oven of 220 °C for about 15-18 minutes.

• Oven with bakingtray
• Rolling pin
• Whisk
• Brush to cover rolls with egg
• Scale
• Bakingpaper
• (optional) Standmixer with dough hook

• This recipe is sufficient for approximately 20 sausage rolls, depending on the portion size. Most important is to get an equal amount of sausages and dough balls.
• Make sure to be precise when measuring everything. Especially when it comes to the dough this is crucial.
• Resting or rising: This should ideally happen around 26-27 °C.
• However, colder or warmer temperatures are also possible:
• Colder meaning it will take more time, warmer meaning it will need less time.
• However, there are some soft and hard limits:
• Below 4 °C it will stop rising. Above 45 °C the yeast will die.
• Above 32 °C it will go too fast, and will be at the expense of taste and formation of the gluten.
• To prevent sticking when rolling out the dough, sprinkle small amounts of flour about the rolling pin and board.