Bridge sausage roll

A variation on the classic sausage roll. View the recipe with Van der Pol puff pastry here.

VDP Bridge Saucijzen 1000X1000


  • VDP puff pastry dough
  • 79% minced beef
  • 8% whole egg
  • 4% ground bread
  • 2% maggi seasoning sauce
  • 2% sambal sauce
  • 2% salt
  • 1% chives
  • 1% parsley
  • 0,5% nutmeg
  • 0,5% pepper

Baking advice

  • 30-35 minutes at 220°C


  • After the second coating, garnish with grated old cheese, seed mix and/or spicy breadcrumbs


Prepare the filling by mixing all the ingredients except the puff pastry.

Then roll out the dough to 1.75 to 2 mm and cut strips 15 cm wide. Pipe the meat filling onto it. Fold and brush with egg. When you brush the dough with egg a second time, press the strips with a blunt scraper every 3 cm (not quite through). You can also add grated old cheese, seed mixes and/or spicy breadcrumbs. Note: Products must have had sufficient rest before you iron and bake them the second time (60 min. rest).

The effect of puff pastry

Puff pastry is characterised by a flaky effect. This structure of layers is created by the turning of the puff pastry. The puffing effect occurs during baking, when the water evaporates and the layers are pushed apart. It is important for you to know which puff pastry you can best use for a specific end product. Read more here

Deegplak Lightroom Psd2


Do you have any questions about this recipe? Please contact your account manager.

Thomas Knook

Junior Sales Manager