Like many Americans, my family likes to honor some of the food customs from our family’s heritage.
My dad was born in Holland, so we feel a special affinity for all things Dutch since we aren’t too far removed.
We actually enjoy both Dutch and Indonesian food, as the latter was a former Dutch colony and my Opa spent time there during World War II, and brought back with him many recipes.
On special occasions, my dad will make a rijsttafel, an elaborate spread featuring Indonesian favorites such as nasi goreng, telur balado and chicken satay.
One dish we make more often than any other is the saucijzenbroodjes. We have them for breakfast on almost every holiday.
It’s also probably the recipe we’ve Americanized the most. Now it’s ridiculously easy to make, and there’s a good chance you’ve had something very similar, but with a different name.
But they are super duper tasty so I had to make the suggestion that you all try them.
In the future I’ll try to share something a little more difficult. And more Dutch.
Recipe: Saucijzenbroodjes, or Dutch Sausage Rolls
- Can of Pillsbury Crescent rolls (or store brand)
- Farmer John pork sausage links
- Cook the sausage according to the package.
- Wrap one sausage link in one crescent roll. Repeat.
- Bake crescent rolls as directed on package.
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