Dutch sausage rolls

Ingredients

Dough: 300 grams milk 750 grams flour 40 grams yeast 13 grams salt 15 grams caster sugar 185 grams butter (room temperature) Meat sausages: 1100 grams half and half minced pork/veal 3 eggs 200 grams grated extra mature cheese 150 grams bacon diced finely 120 grams breadcrumbs Salt and pepper

Preparation

1 Dough: 2 Mix the yeast and the milk until the yeast dissolves the add the flour and mix until all incorporated 3 Add the salt and butter into the dough and mix until incorporated 4 Divide into 24 parts. Approx. 50 grams 5 Roll into balls and rest for 15 minutes 6 Proceed to make the filling 7 Meat sausages: 8 Mix the meat together all the ingredients for the meat sausage in a bowl 9 Season well (You can fry a little in a pan so you can taste to check the seasoning) 10 Divide the mix into 24 equal parts. Approx. 50 grams 11 Roll into sausage shapes about 15 cm long 12 Roll the rested dough out into approx. 15cm x 10cm 13 Lay a sausage in the middle, egg wash one side. Fold the dough over the top of the sausage and seal. Do this for all. Egg wash the top and score

Baking in Invoq oven

Preheat - 32⁰C – 30 seconds

Insert tray

Prove –32⁰C – 40% fan speed – 30% humidity – 35 minutes

Preheat - 230⁰C – 1 minute

Insert tray

Convection - 195⁰C – 90% fan speed – 11 minutes – VOT for the last 1 minute

Recommendation of tray

Baking tray smooth non-stick

Chef's tips

Finish off the rolls with a light sprinkle of sesame seeds on top before baking for extra flavour and an elevated presentation.

Dion van Gorp

Guest Chef

Key Account Manager at Levens Cooking & Baking Systems