Saucijsjes (Dutch pig-in-the-blanket)

Saucijsjes (Dutch pig-in-the-blanket)

For a real taste of Dutch West-Michigan, give this recipe for Saucijsjes (Dutch pig-in-the-blanket) a try.


For the Pastry

5 cups all-purpose flour

11/2 teaspoon salt

2 teaspoons baking powder

1 tablespoon sugar

3 sticks margarine

1/2 cup shortening/Crisco

2 eggs, lightly beaten

11/2 cups whole milk

For the Meat Filling

3 lbs. saucijsje meat (or 11/2 lbs. ground

  beef and 11/2 lbs. ground pork)

2 eggs, lightly beaten

4 Dutch rusk, finely crumbled,

  (or 2/3 cup dry plain bread crumbs)

1 teaspoon dried sage

¾ teaspoon salt

1/4 teaspoon cracked black pepper


Combine all the ingredients for the meat filling until well combined. Form into log-shaped pieces, about 2 inches in length. Transfer to a large baking pan. Set aside. You should have around 38 to 40 small meat logs.

For the dough, in a large bowl combine the flour, salt, baking powder and sugar. Add in the margarine and shortening and blend with a pastry cutter until the mixture resembles coarse peas. Add in the egg and milk and stir until well combine. Knead with your hands to form a soft ball of dough.

Transfer dough to a well-floured countertop and roll dough to 1/4-inch thickness. Cut dough into rectangles big enough to completely cover your meat logs.

Wrap meat in dough, being careful to seal the seam shut with your fingers by pinching together. Transfer to a baking sheet to freeze, seam side down. Repeat with remaining dough and meat.

Freeze for at least four hours or up to two months.

To bake, line a baking pan with a sheet of brown paper grocery sack. Preheat oven to 400 F. Place saucijsjes on baking sheet. Brush with egg whites. Bake for 45 minutes or until golden brown. Makes 40 saucijsjes.