Saucijzenbroodjes

(Saw-shashen-broodyes) Dutch for Pigs in a Blanket.

This is another recipe that comes from my mother-in-law. She received it from her husband’s sister. Like Poffertjes, Saucijzenbroodjes are often made by the churches of (Netherlands) Dutch communities in Iowa and Michigan. They are popular fundraisers when there are festivals, such as the Tulip festivals held in the spring.

My mother-in-law might make them at different times of the year, but I remember them being a big part of the winter holiday break, when most of my husband’s siblings and their families came to visit. Saucijzenbroodjes make a great accompaniment for soups, especially split pea or vegetable. They are also suitable for parties since they are a palm-size treat.

To get the full effect, I definitely recommend making the recipe the way it’s written, but if in a bit of a hurry, make the dough and use the “pig” of your choice. I have made cheater’s versions in the past with crescent rolls. Though they’re tasty, they aren’t the same. The batch pictured here has beef little smokies and shredded cheddar cheese inside the dough. I found myself making them Sunday night after 9 p.m. My husband was going duck hunting and needed a treat to share with his hunting buddy who was driving them 2 hrs. to their lease. I didn’t have time to work with the meat mixture.

Like anything you’re not familiar with, this is a recipe that takes some practice, especially getting the dough-to-meat ratio right so nothing is left over. I tend to eyeball my portions, but methods that leave nothing to chance are detailed below. The amount of meat and bread crumbs may need to be adjusted. My mother-in-law’s recipe doesn’t give amounts for the meat mixture, so I’m making an educated guess here. As for the dough, don’t panic the first time you make it. It has more of a pastry feel to it after it’s baked, but it won’t look like pie dough when raw. It’s more like very soft cookie dough. I found it easiest to scoop it onto my baking sheets then spread it out in a rectangle with my fingers before pushing the cheese and sausages down into it. The dough was then pulled over the top and ends of the filling, making sure all gaps were closed. It will seem like the dough is very sticky. However, the shortening actually prevents that, so don’t be afraid of getting your fingers in there.

A note on lining your baking sheets: A brown paper bag is recommended. It will absorb excess grease. I know large grocery bags have mostly gone the way of the dodo, but a few paper lunch bags cut open will do the trick. Parchment paper is OK, too. Stay away from wax paper and foil.

Dough (Blanket)

5 c. all-purpose flour

1 ¼ c. shortening

1 tsp. salt

3 tsp. baking powder

2 tbsp. sugar

2 eggs

1 ½ c. milk

Place first 5 ingredients in a food processor and pulse until mixture looks like crumbs. If the processor has a large enough bowl, add the eggs and milk. Run until blended. Otherwise, place the processed dry ingredients in a mixing bowl before adding the wet.

Pig

1 lb. ground beef

1 lb. raw pork sausage (loose, not in casing)

1 c. white or panko bread crumbs (increase if to too greasy, or decrease if meat is too dry)

Gently mix the meat and crumbs. The goal is to make 24 “pigs”. To help make even portions, place the meat in a 9” x 13” pan. Spread it evenly, but don’t press it down with your fingers. In the lengthwise direction (13” side), cut across the pan in 3 ¼” sections (9” long cuts). There will be 4 sections. Widthwise (9” side) cut ¾” sections across pan for a total of 6 sections (13” long cuts). Fold each portion in half lengthwise and gently pat into a sausage shape. If you have a digital kitchen scale, place your empty mixing bowl on it and zero the scale. Place your “pig” ingredients in it and divide the weight by 24. You will then know how much each portion should weigh. A scale can also be used in the same manner to divide the dough into 24 pieces.

After the dough is wrapped around the meat on all sides, and placed on brown or parchment paper-lined baking sheets, beat an egg with a small amount of water. Use a pastry brush to coat the dough with the egg wash. Bake in a 350° oven for 40 min. or until brown.

 The Project Queen