Name: Worstenbrood
Yield: Makes 12 sausage rolls
Cuisine: Belgian
Ingredients: 170 ml (5½ fl oz) water; 75 g (2¾ oz) panko or homemade breadcrumbs from pistolets or beschuit; 770 g (1 lb 11 oz) organic/higherwelfare pork mince (ground pork) or a mixture of pork and beef or veal, with not too much fat or the meat will shrink in the pastry. Ask your butcher to grind you some lean meat for sausages or buy unseasoned sausage meat; 10 g (⅜ oz) salt; 10 g (⅜ oz) instant dry yeast; 1 beaten egg, for egg wash; ¼ teaspoon ground mace or nutmeg; 1 teaspoon freshly ground black pepper; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 teaspoon salt; 200 g (7 oz) unsalted butter, softened; 50 g (1¾ oz) caster (superfine) sugar; 500 g (1 lb 2 oz) strong (bread) flour, plus extra for dusting; 2 eggs

Preparation info

Makes
12
sausage rolls

Difficulty
Medium

Appears in

Dark Rye and Honey Cake

By Regula Ysewijn

Published 2023

About

It is tradition in Antwerp to eat worstenbrood (sausage bread) on the first Monday after Epiphany, a day known as Lost Monday. In 1879 a journalist15 writes under the heading ‘Verloren Maandag’ (Lost Monday) that the day is also called poefdag (credit day). On that Monday, the workers went to their masters’ clients wishing them a happy New Year and gathering tips that were noted down on a credit list with the donator’s name. They