Recipes

Combine the ground chuck, pork and veal in a large bowl. Add Holland Rusk, nutmeg, salt, pepper and 1 beaten egg. Mix gently by hand until thoroughly combined. Refrigerate until ready to use.

In large mixing bowl, combine warm milk, sugar, oil and yeast. Let stand for 5 minutes or until yeast starts to foam. Add salt, beaten egg and 3 cups of flour. Using dough hook, knead dough on medium high speed for 5 minutes or until dough is smooth and elastic, adding additional flour if needed. Turn dough into a greased bowl, cover with a warm damp towel and set in a warm draft free space for 45-60 minutes, or until dough has doubled in size. Punch down dough and divide into 18 pieces. Keep covered and set aside.

Meanwhile, remove meat from refrigerator and divide into 18 pieces. Roll each piece into a sausage shape, about 3” long. Set aside.

Line three cookie sheets with Reynolds® Parchment Paper.

For each worstebroodje, roll out a piece of the dough into a rectangle, about 4”X3”. Place one piece of meat in center of dough. Fold ends of dough over the meat and wrap, pinching the seam closed. Place worstebroodjes, seam side down, on cookie sheets. Brush each one lightly with beaten egg, if desired. Let worstebroodjes rise in a warm area for about 20 minutes, while oven is pre-heating to 350 degrees F.

Bake for 30 minutes or until golden brown. Leftover worstebroodjes can be eaten cold, or reheated.