More Great Recipes: Appetizer | Christmas | Dinner | Easter


User Avatar
Member since 2008
Got a question about this recipe?
Use our BakeBot Ai Chat for instant answers.
No Video

Serves 18 | Prep Time 120 minutes | Cook Time 30 minutes

Why I Love This Recipe

My family moved here from Holland right before I was born so I grew up with a variety of Dutch foods. One thing my father made for any holiday or special occasion, was the worstebroodje (a sausage shaped meat baked in a bun). Unfortunately, my parents passed away before I was old enough to learn how to make them, so I have experimented over the years and I think I finally have the recipe down.

Ingredients You'll Need

½ pound ground chuck
½ pound ground pork
½ pound ground veal*
½ cup crushed Holland Rusk or unseasoned bread crumbs
1 teaspoon nutmeg
1 teaspoon salt
1/2 teaspoon pepper
1 egg, beaten
*May use 2 parts ground chuck, 1 part ground pork.

1 cup warm milk (110-115 degrees)
2 tablespoons sugar
2 tablespoons vegetable oil
1 teaspoon salt
1 egg, room temperature, beaten
2 ¼ teaspoons yeast
3-3 ½ cups flour
Reynolds® Parchment Paper


Combine the ground chuck, pork and veal in a large bowl. Add Holland Rusk, nutmeg, salt, pepper and 1 beaten egg. Mix gently with clean hands 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 5” 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 6”X4”. 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.

Questions, Comments & Reviews

Daddy would be proud!

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana
Hi, I'm BakeBot.

Way beyond a chatbot, I can seamlessly interact with BakeSpace recipes and cookbooks, making modifications and answering cooking questions a breeze.

FYI, I’m new, still in beta and you are among the first to chat with me. If you notice a glitch, let us know.
Want to create a recipe? Try our BakeBot AI Recipe Maker!