Dutch Treat

Do you know about saucijzenbroodjes?  (so-sise-en-bro-chess)  The literal Dutch translation would be small sausage breads. These are appetizers of  puff pastry stuffed with a filling of  a spicy ground meat mixture.  These aren’t your run of the mill “pigs in a blanket” as the meat flavoring holds a blend of exotic spices.  The Dutch after all were early settlers of the Spice Islands which would become a part of the extensive Dutch East Indies Empire and are now part of the archipelago of Indonesia.

Weaving and Holland have a long history together. The medieval art of  the handwoven tapestry comes from  the northern European region once known as Flanders and today is an area that includes France, Netherlands and Belgium.  Perhaps it is because of my Dutch ancestry that I am a handweaver.  But I do know that it is because of my Dutch heritage that I enjoy saucijzenbroodjes. And so I shall share the recipe with you.  A special thanks goes out to my friend Zita who sent me her recipe and with her blessings, I altered it a bit.

A dozen saucijzenbroodjes fresh from the oven

Saucijzenbroodjes

Preheat the oven to 400 degrees.

Ingredients

1 lb. ground beef

1 lb. ground pork

3 eggs (beat two together and set one aside)

handful of bread crumbs

2 bunches of scallions, chopped

2 tsp. nutmeg

2 tsp. paprika

2 tsp. ground cloves

1 tsp. cayenne pepper

1 tsp. garlic powder

1 tsp.  salt

2 packages of puff pastry sheets, thawed

parchment paper

In a large bowl, mix the ground beef and pork with all the spices, bread crumbs and the two beaten eggs. Mix well and then form 24 – 2″  meatballs.   Unfold the pastry sheets and cut along the fold lines.  Then cut each of these sections in half so that there will be a total of 24 rectangles.

Place a meatball on each of the pastry rectangles.  Fold the narrow ends of the rectangle over the meatball until they meet and slightly pinch the seam closed so it won’t separate during baking.  This seamed side will be the side that sits on the parchment paper. The ends of the pastry can be left open so the meatball is exposed, or the ends can also be pinched shut as in the saucijzenbroodjes in the above photo.

Line two cookie sheets with the parchment paper, and place the saucijzenbroodjes on the paper so that their sides don’t touch.  Meanwhile, beat the third egg and with a small pastry brush, brush the egg on top of the saucijzenbroodjes. Bake for 25-30 minutes or until golden brown.  Zita says to check the bottom of the saucijzenbroodjes to be sure they don’t burn.

These can be served hot or cold, and they can be kept refrigerated for three days.  They can also be frozen then reheated and they’ll be ready to eat.  Saucijzenbroodjes are best eaten with spicy brown mustard.  They can be eaten as an appetizer or a meal by itself with a side salad or soup.  And don’t forget the Heineken!

Smaakelijk eten! Until next time when I’ll return to the subject of weaving!

Klompen - Decorative Dutch wooden shoes

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