The recipe for Brabant sausage rolls

The Brabant sausage roll originally came about as a way to keep meat fresh for longer by rolling it in dough and baking it. The perfect example of a successful collaboration between the butcher and the baker, where both the meat and the bread benefit from the quality of the other.

• Warm the whole milk to room temperature, but definitely not above 40 °C.
• For the dough, place all the ingredients—except the butter—in the bowl of a stand mixer and knead with the dough hook for at least 5 minutes. Only then add the butter and knead for at least another 5 minutes, until you have a smooth dough. Naturally, you can also knead the dough by hand.
• Divide the dough into ten portions and shape them into balls as neatly and smoothly as possible. Place the balls on a clean tea towel, cover them with plastic wrap and leave them to rise for 20 minutes.
• Make the sausage filling. Mix all the filling ingredients together and divide the mixture into ten portions. First shape these into balls, then roll them into oval sausages.

• Line a baking tray with baking paper. Now make the sausage rolls. Take a ball of dough, press it slightly flat to release the air and roll it out with a rolling pin into an oval piece. Place a sausage in the center of the dough and fold the dough closed.
• Place the sausage roll seam-side down on the baking tray. Repeat with the remaining sausage rolls.
• Mix the egg yolk with the milk. Brush the rolls with the mixture and leave them to rise for 1 hour in a warm place.
• Preheat the oven to 220 °C. Bake the sausage rolls in the oven for 12 minutes.
• As soon as the rolls come out of the oven, lightly spray them with cold water using a plant mister; this will make them shine beautifully.