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1
Mix and Knead the Bread Dough
15 Mins
Room temperature, about 22°C (72°F)
Stir the 500 g flour, 7 g yeast, 10 g sugar and 5 g salt in a large bowl. Pour in the 250 ml lukewarm milk, add 1 egg and the 40 g softened butter, and mix until a shaggy dough forms. Knead on a lightly floured bench for 8 to 10 minutes until smooth, soft and elastic.
The dough should feel soft and slightly tacky, not stiff — add milk a spoonful at a time if it feels dry.
Done when: A smooth dough that springs back when poked and does not tear when stretched thin.
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2
First Rise, and Shape the Sausages
60 Mins
Warm place, about 28°C (82°F)
Put the dough in a lightly oiled bowl, cover with a damp cloth and leave in a warm place for 60 minutes, until doubled in size. While it rises, mix the 500 g ground pork with the 25 g breadcrumbs, 1 egg, 15 g mustard, 2 g nutmeg and 2 g pepper, then divide into 10 equal portions and roll each into a sausage about 12 cm (5 in) long.
Wet hands stop the pork sticking to your fingers when you roll the sausages.
Done when: Dough doubled in size; 10 neat, even sausages ready to wrap.
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3
Wrap Each Sausage in Dough
15 Mins
Room temperature, about 22°C (72°F)
Knock the risen dough back and divide it into 10 equal pieces of about 85 g each. Roll each piece into a rectangle about 15 cm by 10 cm, lay a sausage in the middle, fold the dough over it and pinch the seam and ends firmly shut. Place seam-side down on a lined baking tray.
Pinch the seam hard — a loose seam bursts open in the oven and the sausage pokes out.
Done when: Ten smooth, sealed rolls with no sausage showing through the dough.
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4
Second Rise, Then Egg Wash
20 Mins
Warm place, about 28°C (82°F)
Cover the rolls loosely and leave for 20 minutes to puff up again. Meanwhile heat the oven to 190°C (375°F). Beat the third egg and brush it generously over the tops of the rolls.
Do not let the second rise go too long — over-proved rolls collapse in the oven instead of springing up.
Done when: Puffy rolls, visibly larger, with a shiny egg-washed top.
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5
Bake Until Deep Golden
25 Mins
190°C (375°F)
Bake for 22 to 25 minutes, until deep golden brown all over. The pork inside must reach at least 71°C (160°F) — check one roll with a thermometer in the centre of the sausage if you are unsure. Cool for 5 minutes on the tray before eating.
A pale roll means the oven was too cool or the egg wash too thin — the shine comes from a generous wash and a hot oven.
Done when: Deep golden, shiny rolls that sound hollow when tapped, with juicy pork inside at 71°C (160°F).
auto_awesome Finishing Touches & Plating
Eat them warm from the oven, when the bread is soft and the pork is at its juiciest, with a good dollop of sharp mustard on the side — that is how they are eaten in Brabant.
Netherlands
45m
