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Saucijzenbroodjes

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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 April 2012 at 19:03
i have a feeling you're probably right about that - special occasions etc. always seem to get kicked up a notch.
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ChrisFlanders View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote ChrisFlanders Quote  Post ReplyReply Direct Link To This Post Posted: 10 April 2012 at 05:10

Hey Mike, this suggestion is completely redundant, but I sure hope you take good care of that book and certainly put it to use. Whenever I can be of assistance for translation, don't hesitate to ask.

Daikon has some points on puff pastry. In my own country, a long time ago, but not as far as 1910, on feasty occasions like Easter, Chrismas etc. people ordered puff pastry thingies from the bakery; vol-au-vent cups, "fleurons" which are little half-moons that were put on posh fish dishes and of course tartes with a puff pastry crust, including the very popular "tompoes" aka "tompouce" which are small pastries filled with crème pâtissière; I'm not entirely sure but I think you call these Napoleons? Tompoes (pronounce tom poose) look like this (source of this picture is the internet, it's not mine);

 

There's nothing like crumbly, flaky puff pastry that contain a lot of layers as being made by professional bakers. In french some puff pastry made products are called "millefeuille", meaning thousand sheets, which indicates it has to have lots of alternating layers of flour and butter. Storebought puff pastry is such a different thing especially when not made with butter.

However, that little sentence in Mike's book where it says "make feuilletée as usual" struck my attention. It indicates that a long time ago homecooks made it, even repeatedly. I'm sure that certainly in France there were many homecooks making their own, even nowadays. Contempory homecooks are even much better equiped than our grandmothers since modern cooks have refrigeration, almost an absolute must when making puff pastry with good butter. i never made it myself, I'm not so much a baker and making really good puff pastry is a bit out of my league (read: I have an excellent source for buying it).

Croissants are made with kind of a puff pastry with yeast in it. I only know this since watching it being made on our foodTV. When interested, here's the video, in dutch of course. It's Roger Van Damme, a fantastic (dessert) cook, recently awarded with a Michelin star.

http://www.njam.tv/recepten/franse-roomboter-croissants

About Roger Van Damme, good friends with the famous Sergio Herman from Holland and Albert Adriá who used to be responsable for the desserts at El Bulli.

http://www.njam.tv/chefs/roger-van-damme

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pitrow View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote pitrow Quote  Post ReplyReply Direct Link To This Post Posted: 21 November 2016 at 10:49
I had a chance to dig through my mom's recipe folder this weekend and found my Oma's recipe for saucijzenbroodjes. Surprisingly it's not the same as any listed above.  First, it does not appear to use puff pastry, but more of a pie dough. I'm going to have to give this a shot one of these days. Her recipe is:

Saucijzenbroodjes

Dough:
1 cup butter
2 cups sifted flour
8 Tblsp ice water

Sift flour. Cut butter into flour until pea-sized balls form. Add ice water 1 spoon at a time until dough forms. Continue kneading until it forms a ball. Divide dough in half, wrap in wax paper and chill 1 hour.

Filling:
1 lb pork sausage (already seasoned)
-or-
1 lb ground pork
1 Tbsp varkensvlees kruiden*
1 large egg
1/4 cup paneermeel**

In a mixing bowl mix ingredients with:
1 tsp dried onion
1/4 tsp seasoning salt

Roll 1 ball of dough onto floured board into a 12" x 12" rectangle. Cut into 4 inch squares for 9 sausage rolls (or 3 inch squares for 18 smaller rolls). Place about 1 Tbsp sausage onto dough and roll the dough around the meat. Place onto a greased baking sheet seam side down. Wisk 1 egg yolk with 1 Tbsp water and brush over rolls.

Bake 400 degrees 20 minutes or until golden brown.

* Varkensvlees kruiden means Pork Seasoning and refers to any one of several store bought spice mixes. Similar to how in the American grilling and BBQ world there are tons of rubs available in your local market (at least nowadays there are), every Dutch market has a section for kruiden (spices) that include everything from fish to meatballs. I highly doubt Oma would have made her own. I'll have to see if I can come up with a recipe for this though.

** Paneermeel is bread crumbs. I'm guessing these are probably just straight breadcrumbs, not seasoned.

Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog
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TasunkaWitko View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 19 December 2016 at 10:38
Nice, Mike - I'll be honest, I like the look of your Oma's recipe and method. The grandmothers always know best!

If you try this soon, let us know how it goes! I'll eventually try them - just a matter of finding time and having ingredients at the same time.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Hans Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2018 at 14:20
Excellent "gehakt" formula.  My grandma's recipe added some breadcrums or Panko.
Hans
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 11 October 2018 at 14:32
Hello, Hans, and welcome to the Foods of the World Forum! We certainly hope to see more of you and look forward to what you will have to share with us.

In the meantime, please do feel free to introduce yourself in our New Members section, as well - if you have any questions or problems, let us know.

Take care ~

Ron
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