Sausage rolls Brabant-style & apple sauce dessert

Brabantse worstbroodjes en appelmoesdessert

250 grams flour
15 grams yeast (or prepared package)
250 grams ground pork
2 tbsp fine bread crumbs
salt and pepper
nutmeg and ground clove
1 egg
30 grams margarine
if using yeast: salt, sugar, 225 ml milk

Make a yeast dough as per instructions on the package, or make from scratch: dissolving the yeast in a bit of lukewarm milk and a pinch of sugar, mixing that into the flour, adding the rest of the milk and a pinch of salt.

Let the dough rise for half an hour. In the meantime prepare the filling. Mix the pork with bread crumbs, salt and pepper to taste, pinch of clove and nutmeg. Roll the meat into one sausage of about ½” thick.  

Shape and roll the dough and cut into 4”x4” squares. Cut the sausage into 3” lengths and wrap each into a piece of dough. Seal the ends. Place the rolls top-down on a greased baking sheet, cover with a clean towel and let it rise for 15 minutes. Lightly beat the egg and brush it on the rolls. Bake it for about 20 minutes in a preheated oven at 225ºC/425ºF.

for the dessert:
500 ml applesauce
500 ml milk
3 tbsp custard powder
3 tbsp sugar
8 rusks (beschuiten)
butter, sugar and cinnamon

Grease an oven dish. Boil the milk, dissolve the powder in a bit of the milk and add it to the rest with the sugar, till it is nice and thick. Thick-butter the rusks and place a layer in the dish. Cover with half of the applesauce and half of the custard. Add another layer of rusks, a layer of applesauce and top it with the remainder of the custard.

Bake the dessert in a preheated oven at about 175ºC/330ºF for about 30 minutes or until the top is browned. Let the dessert cool, empty it upside down on a platter, sprinkle it with cinnamon and slice thickly. Eet smakelijk.