Worstebroodjes

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.
Printable Recipe
Meat

? 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.

Dough

? 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.


In large mixing bowl, combine warm milk, sugar, oil and yeast. Let stand for 5 minutes or until yeast starts to foam. Add salt, beaten egg and 3 cups of flour. Using dough hook, knead dough on medium high speed for 5 minutes or until dough is smooth and elastic, adding additional flour if needed. Turn dough into a greased bowl, cover with a warm damp towel and set in a warm draft free space for 45-60 minutes, or until dough has doubled in size. Punch down dough and divide into 18 pieces. Keep covered and set aside.


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.

For each worstebroodje, roll out a piece of the dough into a rectangle, about 5?X3?. Place one piece of meat in center of dough. Fold ends of dough over the meat and wrap, pinching the seam closed. Place worstebroodjes, seam side down, on cookie sheets. Brush each one lightly with beaten egg, if desired. Let the worstebroodjes rise in a warm area for about 20 minutes, while oven is pre-heating to 350 degrees F.

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. LOL