Mike Van de Elzen: Dutch-inspired beef sausage rolls

Dutch-inspired beef sausage rolls

Cook time: 30 minutes

Prep time: 10 minutes

Serves: 6

500gm beef mince

1/2 tsp nutmeg

1/2 tsp ginger powder

1/2 tsp dried thyme

1 tbsp salt

1 cup breadcrumbs

1 sheet puff pastry

Preheat the oven to 180*c

Place the mince into a large bowl with the salt, spices and breadcrumbs. Mix together until well combined.

Divide the mince into two and roll into long sausages the length of the pastry.

Take the puff pastry and cut it in half lengthways, place a roll of beef onto each piece. Then roll the pastry over the back onto itself. Before you finish the roll brush some water across the pastry to seal the final part of the pastry. Press down to seal.

Run some water over the top of the pastry with your fingers before cutting each roll into 6 pieces. Place the sausage rolls onto an oven tray and fire them into your hot oven. Bake for 30 minutes before serving.

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Episode Transcript

Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks.

Speaker 2 (00:11):
EDB and our resident chef Mike vander Elsen joins me, Now,
good morning.

Speaker 3 (00:16):
And what a lovely morning it is?

Speaker 2 (00:18):
It certainly is. Isn't it good news this morning in
the football?

Speaker 3 (00:22):
Ah? Yes, somebody. I didn't see it, but somebody told
me the Dutch one.

Speaker 2 (00:27):
Yes I did. Yeah.

Speaker 4 (00:29):
This is exciting, isn't it what we're talking about?

Speaker 3 (00:32):
It is?

Speaker 2 (00:33):
Well, I was trying tell me about though, the Dutch
sausage roll, and I apologize, I'm not even going to
attempt to pronounce this.

Speaker 3 (00:45):
Yeah. So there's there's two types. One was called our
Waston broncher and the other one is called a sauce
Samson broncher. So that the Wasta broncher is something that
we would get served as as bandy Elson tradition, and
we've carried that on with our family and so when
we were young, we would go to midnight Mass. We'll

(01:05):
come home from Mass and we would get what we
call waster brooches, which are real flavorsome kind of mince
sausage rolls, but instead of the flaky pastry around the outside.
It had a super soft like a bread wrap around it,
and Mum would bake them in the oven when we
got home from midnight Mass and we'd eat them. And

(01:27):
that was the only time of the year that would
eat waster brooches, isn't it.

Speaker 2 (01:31):
I love traditions, I know, I know, I can't wait
for Christmas.

Speaker 3 (01:36):
So then I did a little bit of research into it.
And there's actually a different style of sausage roll in
Holland called a sulsation broncher, which basically means sausage in
a brooch or in a lowal bag, and it's using
flaky pastry, so it's more like our traditional Kiwi sausage roll,
but it's still got the same spiced mince in it.

(01:59):
And they would serve them, or they do serve them
warmed in train stations, often for lunch, and often with
a little salad or a little warm cup of soup.

Speaker 2 (02:08):
O lovely sounds poop what she once again making me
quite angry? Take us through your Dutch inspired beef fronds.

Speaker 3 (02:17):
So these make quite a few, but don't panic. If
you've got heaps of them, just cut them up, put
them into the freezer. They freeze really well, and then
you just pull them out whenever you want. So first up,
pre heat other one hundred and eighty degrees if you're
going to make them straight away. And then you want
to put five hundred grams of beef mints. Obviously you
can cut this down if you want, but five hundred
grams of beef mince into a bowl. Into that you

(02:39):
go tablespoon or salt, half a teaspoon. Wow, I'd go
a teaspoon of dried time, a teaspoon of ground ginger powder,
and a teaspoon of nutmeg powder. So it's the combination
of the nutmeg powder and the ginger powder that make
these so unique. So they are spiced, but they're not
spiced and chili, so the spiced in flavor. And then

(03:02):
also into there I go a cup of bree crumbs.
And what the bree crumbs do is basically just whole
all that liquid of the beef as it cooks in
and stops them from running out and making your sausage
rolls go all soggy. So mix that together and then
you just want to divide them up. That max will
probably make five decent sort of rolls. Take some square
cut puff pastry. Lay that out. I would cut the

(03:25):
pastry long ways in half, and then you take your
length of sausage. You know how the gig works. Take
your length of sausage, roll, put that into the front,
roll it over to seal it. You can eat to
seal it with an egg, a beaten egg and a brush,
or you can actually just use water. You can just
run a bit of water over the top of that,
fold it over to it makes a complete roll. Run

(03:45):
a little bit of water over the top to glaze it,
or a game. You could use your egg wash. I
don't put anything on them, but you could put some
sesame seeds on there, some poppy seed, a little crack
of pepper, and then cut them in each roll into
six pieces, so you've got six individual sausage rolls. Fire
them in the oven. They're going to bake for thirty minutes,
and then pull them out and they're ready to go.
If you freeze them, they just add another five minutes

(04:08):
onto it, so it will take thirty five minutes to cook.

Speaker 2 (04:11):
Sounds delicious. Thank you so much, Mike. Enjoy the rest
of your weekend.

Speaker 4 (04:15):
You can get that recipe at good from scratch dot
co dot in Z and of course you'll be able
to get it at news Talk zb dot co dot
and z forward slash Sunday. We'll get that up there
for you today, including everything else that we have spoken about.
All our interviews from today's show will be there for
you throughout the day.

Speaker 1 (04:30):
For more from the Sunday session with Francesca Rudkin, listen
live to news Talk ZEDB from nine am Sunday, or
follow the podcast on iHeartRadio.