Saucijzenbroodjes (Dutch Sausage Rolls)

A recipe for Saucijzenbroodjes (Dutch Sausage Rolls)! These puff pastry rolls are filled with a seasoned ground beef mixture and baked until golden.

Saucijzenbroodjes (Dutch Sausage Rolls) were a favorite quick snack of mine while visiting the Netherlands. They also come together easily with ingredients I often already have on hand!

Simply combine ground beef, finely chopped onion, garlic, bread crumbs, parsley, egg, salt, nutmeg, and pepper to form the filling.

Divide among puff pastry rectangles, fold over to seal, brush with an egg wash, and bake in a 400˚F (200˚C) until puffed and golden.

These Saucijzenbroodjes are best served hot or warm from the oven while the puff pastry is still nice and flaky. They are especially delicious paired with salad (or soup) for a light lunch or simply with mustard for dipping (the kids prefer ketchup).

Variations

I used store-bought, defrosted puff pastry, but you can also swap for a favorite homemade recipe.

For the seasonings, I kept the sausage rolls simple with onion, garlic, parsley, salt, nutmeg, and black pepper. The nutmeg is best when freshly grated.

Some recipes use garlic powder and onion powder in place of the fresh onion and garlic.

For even more flavor, mix in about a tablespoon of Sambal Oelek or a splash of Worcestershire sauce.

I have made these Saucijzenbroodjes as both larger rolls and smaller, more miniature pieces (photographed above). To make smaller rolls, cut the formed pastries before baking in half or into thirds. The baking time may slightly decrease with smaller rolls.

There is also a type of sausage roll from Noord-Brabant that uses a yeast-based bread base instead of the puff pastry called Brabantse Worstenbroodjes.

A Few Saucijzenbroodje Tips

If frozen, thaw the puff pastry sheets in the refrigerator overnight or at room temperature until pliable (about 2 hours). Gently roll on a lightly floured surface to create an even sheet and remove any creases.

If using two puff pastry sheets, cut each sheet into 4 rectangles (about 5×6 inches/13×15 centimeters) to make 8 in all. Adjust the size as desired.

Fold each pastry over the meat filling long side to long side. Seal the long end with a fork and keep the short ends unsealed.

I used a sharp knife to cut slits over the top of each formed pastry. This is optional, but adds a nice appearance and helps the beef cook more evenly.

Storing Leftovers

While the Saucijzenbroodjes are best served immediately, they also freeze well. Place the baked sausage rolls in a single layer on a parchment-lined baking sheet after cooling to room temperature and freeze until solid. Transfer to a freezer-safe bag for up to 1-2 months.

Bake the puff pastry rolls straight from the freezer in a 350˚F (180˚C) oven on a parchment-lined baking sheet until heated through, about 15 minutes.

Looking for more Dutch recipes?

Try my:

• Broodje Hagelslag (Dutch Bread with Sprinkles)
• Hopjesvla (Dutch Coffee Custard)
• Poffertjes (Dutch Mini Pancakes)

This recipe was originally posted in October 2013 and updated in November 2024.

Saucijzenbroodjes (Dutch Sausage Rolls) Recipe

Adapted from Enjoy the Food and The Dutch Table

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Saucijzenbroodjes (Dutch Sausage Rolls)

A recipe for Saucijzenbroodjes (Dutch Sausage Rolls)! These puff pastry rolls are filled with a seasoned ground beef mixture and baked until golden.

Course Main

Cuisine Dutch

Keyword beef, dutch, meat, Netherlands, puff pastry, roll

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

0 minutes minutes

Total Time 40 minutes minutes

Servings 8 Rolls

Ingredients

• 1 pound (450 grams) ground beef
• 1/2 medium onion peeled and grated or finely chopped
• 2 cloves garlic peeled and minced
• 1/4 cup (25 grams) bread crumbs
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 pound (450 grams) puff pastry 2 sheets, thawed if frozen

Egg Wash Topping:

• 1 large egg yolk
• 1 tablespoon milk

Instructions

• Preheat oven to 400˚F (200˚C). Line two large baking sheets with parchment or lightly grease.
• In a large bowl, combine the ground beef, onion, garlic, bread crumbs, parsley, salt, nutmeg, black pepper, and egg just until blended.
• Divide the mixture into 8 equal sections and set aside.
• In a small bowl, whisk together the egg yolk and milk to make the egg wash.
• Place 1 sheet of the puff pastry on a lightly floured surface and roll gently to make an even rectangle without any creases.
• Use a pastry cutter or sharp knife to cut the pastry into four equal rectangles about 5 x 6 inches (13 x 15 centimeters) each.
• Spread one section of ground beef mixture down the center of one of the puff pastry rectangles.
• Brush one long side with the egg wash and fold the pastry over the filling, long side to long side. Press down the long side, pressing out any air pockets and seal with a fork. Leave the two short ends open with the filling still showing.
• Place the pastry on the prepared baking sheet and brush the top with the egg wash. If desired, use a sharp knife to cut slits across the top. Repeat with other puff pastry sheet and filling, placing the pastries on the baking sheet at least 1 1/2 inches (4 centimeters) apart.
• Bake in the preheated oven until the meat is cooked through and the pastry is puffed and golden, 20-25 minutes.