Directions

1. Place all ingredients for the dough in a bowl and knead for 10-15 minutes until a smooth and elastic dough is obtained.
2. Divide the dough evenly into 20 pieces. Roll up each piece of dough, this is how you do it: place the dough on your work surface and place your palm over it like a 'bowl'. Turn briskly until the dough forms into a nice ball (the bottom won't be smooth, that's fine).
3. Let the dough balls rest covered for 30 minutes.
4. In the meantime, put the ingredients for the filling in a bowl and knead them together.
5. Make 20 equal sausages from the minced meat mixture.
6. Take a ball of dough and roll it out into an oval slice, it should be a few centimeters longer than the sausage.
7. Place the sausage on the dough, fold the (narrow) ends over the sausage. Then fold the (wide) ends around the sausage and roll the whole thing over your work surface to close the seams slightly.
8. Place the roll, seam side down, on a baking tray lined with baking paper. Repeat this for all sausage rolls.
9. Cover the rolls and let them rise for 60 minutes.
10. Brush the rolls with the beaten egg before they go into the oven.
11. Bake the Brabant sausage rolls for 16-18 minutes at 220 °C (top and bottom heat).