Runder Saucijzenbroodje [sausage rolls]
South Africa has been calling and what better way to fulfil that calling then by filling up on something as nostalgic as a sausage roll. In South Africa 'garage pies and bakes from that snack rack' are a thing of our culture. It's the same in The Netherlands but instead of buying a saucijzenbroodje from the local grocery store why not make our own using some very delicious Runder Boerewors. We make our boerie with 100% beef filling and no artificial ANYTHING!
This is a real shortcut cheat recipe and is so simple to make. The results... well we will leave that for you to decide.
What you need:
- A roll or two of puff pastry
- Runder Boerewors (about 500g)
- Fresh herbs
- Salt and pepper
- An egg yolk
- Start your engines and pre-heat the oven to 180 degrees celsius.
- Roll out your sheet of puff pastry
- Using the longest side of your sheet, line up your raw boerewors parallel to the edge of the pastry sheet. (This is going to be the filling of your sausage roll.
- You can even double up the filling amount by adding another line of wors so you get double the happiness with each bite.
- Season well and sprinkle with your herbs. You can also get creative and add things like dried fruit, nuts, other spices etc (but it is not a requirement).
- Put a bit of egg wash on the inside to help the pastry stick.
- Now roll over the pastry to enclose the filling. This will make one long saucijzenbroodje, close the edge with a fork by pressing the two long sides of the pastry together.
- Now lightly brush the outside with the egg wash and put it on baking paper and into the oven for about 20-30 minutes (until the sausage is cooked and the pastry has gone deliciously golden brown.
- Once cooked remove from the oven, allow it to cool for 5 minutes and then slice it up and dunk it into some ketchup (tomato sauce).
- Now think of home and enjoy the feeling of nostalgia and being happy.