Noord-Brabant is a province in the south of The Netherlands that borders Belgium and The Netherlands. My parents are from there, they grew up in Roosendaal and Berkel-Enschot. So I spent some time there visiting family when I was little, and celebrating Carnaval! Carnival is traditionally a pagan festival linked to the Catholic Church and it is to mark the start of Lent for Catholics. The more south you go in The Netherlands the more Catholic people are, up north the population is more Protestant. The population of Noord-Brabant is known for being “bourgondisch”. “Bourgondisch” experiences are often associated with spending time with friends and family, enjoying good company while savoring delicious food and drinks in abundance in a relaxed environment. During the Middle Ages, Noord-Brabant was characterized by feudalism and the presence of numerous castles and fortified towns. It was ruled by various noble families and duchies, including the Dukes of Brabant. In the 19th century, Belgium declared independence from the Netherlands, leading to the division of Brabant into two regions: Noord-Brabant in the Netherlands and Vlaams-Brabant (Flemish Brabant) in Belgium.

Things you didn’t know about Noord-Brabant:

• Eindhoven, located in Noord-Brabant, is often referred to as the “Brainport” of Europe. It’s a hub for technological innovation, home to numerous high-tech companies and institutions. The province is at the forefront of technological advancements and research.
• Biesbosch is one of the largest freshwater tidal wetlands in Europe and holds national park status, known for its biodiversity, scenic beauty, and outdoor recreational opportunities.
• Treaty of Breda: In 1667, the Treaty of Breda was signed, ending the Second Anglo-Dutch War. As part of the treaty, the English ceded control of New Amsterdam (present-day New York City) to the Dutch.
• During Carnaval, all the names of cities change. Tilburg becomes Kruikenstad (Jugcity) Tilburg had many textile factories. Urine was used in some processing of the wool (not only in Tilburg but everywhere). Workers who handed in their urine (in jugs) were paid for it.
• Flying Dutchman: The famous story of the “Flying Dutchman,” a legendary ghost ship, is often associated with Noord-Brabant. The story has been connected to sailors from the region.

Worstenbroodjes are my favorite Sunday morning treat! I usually buy them at the bakery so it was really fun making them myself for once. They are essentially sausage rolls but with a distinct Dutch twist. There can be variations in seasoning and size depending on the specific region and bakery. Some may include a hint of sweetness in the pastry dough, while others may be spicier or more savory. Worstenbroodjes are a popular treat during Carnival season, which is a festive time in Noord-Brabant and other parts of the southern Netherlands. They are often served at local events, parades, and celebrations. I associate them with Sunday morning when I was little and parents wanted to sleep in. They would always have worstenbroodjes laying around and throw them in the oven, put on a movie for us and go back to bed.

Ingredients:

Pastry:

• 500 g strong bread flour, and a little extra for dusting
• 200 g butter
• 50 g caster sugar
• 10 g yeast
• 170 g water
• 10 g salt
• 1 egg for the egg wash

Sausage filling:

• 770 g minced beef and pork
• 2 eggs
• 75 g panko
• 1 teaspoon salt
• 2 tablespoons of flatleaf parsley
• 1 teaspoon black pepper
• 1/4 teaspoon nutmeg

Instructions

1. Let’s start with the pastry. Combine the flour, butter, sugar and yeast in the bowl of your electric mixer.
2. Pour in half of the water and knead until all the water has been absorbed. Add the rest of the water an knead for 5 minutes. Let the dough rest for 5 minutes.
3. Add salt and knead for 10 minutes, until the dough is smooth and elastic. Cover the dough and let it rest for 1 hour.
4. Meanwhile prepare the filling. Combine all the ingredients for the sausage filling. Knead well until all the breadcrumbs are well distributed.
5. Divide the sausagefilling in 12 portions of about 75 g per portie and shape each piece into a sausage of about 16cm. Put them in the fridge until needed.
6. Preheat the oven at 160°C and line a baking tray with baking paper.
7. Divide the dough into 12 equal pieces and roll out on a floured work surface into ovals of about 20 cm long and 11 cm wide.
8. Place a sausage in the middle of each oval an fold the top and bottom inwards, followed by the left and right sides. Crimp the edges tightly and place on the baking tray with the crimped side down.
9. Brush the tops of the rolls with the egg wash and bake for 50 minutes or until golden brown.
10. Cool on a wire rack.