An animal friendly sausage roll!
The emergence of the 'Brabantse worstenbroodjes' (Dutch vegan sausage rolls) is a not so tasty, vegan unfriendly story:
Until the 60's, every small farmer slaughtered a pig in their own home in the province of 'Noord Brabant'. They did not have any freezer to store all that meat back in those days so they figured out a way to extend the expiration date by baking the meat in bread.
Sausage rolls are very popular in our province. Why? Because people who live here are always looking for a chance to celebrate something, they often do that with Dutch sausage rolls. People put them in their lunch boxes or take the rolls with them when they have a day out. They are a very easy to go food.
I can't think of anything worse to eat right now. But so far this unappetizing history. I do hope you guys really enjoy my plant based version!
15 large ones or 30 small ones
300 gram of plain flour
1/2 tsp salt
80 gram plant based butter (in small lumps)
2 tsp brown sugar
1 sachet of yeast
150 ml unsweetened soy milk
600 gram Naturli minced
3 tbs bread-crumbs
2 tbs Arrowroot combined with 3 tbs water
1 tsp salt
freshly ground pepper to taste
½ tsp freshly ground nutmeg (or to taste)
splash of soy milk
`I love kneading dough! I think it is a wonderful mindfulness training to knead dough with your hands. Working in the moment and don't think about anything else`
Make the dough:
Put the plant based milk in a saucepan and let it warm up slowly to lukewarm heath. Add the brown sugar, the yeast and the butter. Whisk everything together until dissolved. Put the flour in a food processor with a dough hook and add the milk mixture. Add a little bit of salt and mix everything together.
Get the dough out of the food processor and knead it by hand for at least 5 to 10 minutes. Make a ball and put the ball in a bowl. Cover the bowl with a tea towel. Put it on a warm spot.
Let the dough rise for 1 hour. After one hour you knead the dough for 1 minute by hand again. Put it back in the bowl and let it rest for another 5 minutes.
In the meantime you make the stuffing:
Mix the vegan minced with the bread-crumbs, arrowroot mixture, salt, pepper and nutmeg. Add a splash of soy milk to create extra smoothness.
Put the filling in a piping bag or roll sausages by hand.
Make the sausage rolls:
Cut the dough into two parts. Roll the two parts a little bit and cut both parts into three. Roll out every part oval with a rolling pin. Glaze the dough with a little bit of soy milk and put a sausage on every piece of dough with the piping bag. Close the sides. Fold the edges tightly so they won't open! Roll the sausage roll over the kitchen counter so that the seams are properly sealed. Do this with every roll.
Glaze the sausage rolls with some soy milk and let them rise for another 45 minutes on a warm spot. (I put them under the heating or behind the window in the sun). After 45 minutes they can go into the oven! 15 to 20 minutes on a 180°C / 390ºF.
Lovely as a Easter brunch snack!
De ene wat groter dan de andere..achja ze smaken ’t zelfde haha!