Sausage roll

A classic, the sausage roll. Prepare this one with Van der Pol puff pastry and use minced meat from your local butcher for a all-time favourite in your bakery store. Check out the recipe here.

VDP Saucijzenbroodjes 1000X1000


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

Baking advice

  • 30-35 minutes at 220°C


Prepare the filling of the roll to mix all the ingredients, except the puff pastry.

Then roll out the dough to 1,75 to 2 mm and cut 15 cm wide strips. Squirt the minced beef filling on it. Fold closed and brush with egg. When brushing with egg the second time, using a blunt pastry scraper press through the strips at 15 to 16 cm. Bake at 220°C for about 30 to 35 min. Note: the products require sufficient resting before brushing for the second time and baking (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

Sales Manager