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Papua New GuineaFlavors · Brabante do Norte
Small white bread filled with well-seasoned pork, the worstenbroodje is the savory of North Brabant and was recognized as Dutch intangible heritage in 2016.
Traditional dish from Brabante do Norte
Also known as: Brabantse worstenbroodje, worstenbroodje, worstenbrood
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
Click a photo to enlarge it.
Brabants worstenbroodje — Brabante do Norte, the Netherlands
The Brabants worstenbroodje is a white yeast bread baked around a roll of seasoned minced meat, usually lean pork. The shape is elongated, the crust turns golden and the meat inside stays juicy. Each butcher and each baker has their own seasoning, and families keep their own recipes.
The exact origin is unknown. According to the Kenniscentrum Immaterieel Erfgoed Nederland, the national center for intangible heritage, the worstenbroodje probably began as a method of preserving meat by wrapping it in dough and baking it. By the early 20th century it was already a known delicacy, and the filling often made use of meat from home slaughter.
For a long time it was food for special occasions: after Midnight Mass at Christmas, during Carnival, at fairs and on nights when people spent saved coins. Today it is eaten year-round, with peaks during Carnival and local festivities, and part of the tradition is eating together, with friends or family.
In March 2016 the worstenbroodje was entered in the national inventory of intangible heritage. An annual contest, the Lekkerste Brabantse Worstenbroodje, held since 1995, awards hand-made versions by professionals, amateur bakers and students, and helps pass the recipe on.
The savory is sold in bakeries, butcher shops and kiosks throughout North Brabant and also outside the province. Many Brabantians say that industrial versions are not the true worstenbroodje.
White yeast bread dough and seasoned minced meat, usually lean pork, with salt, pepper, nutmeg and other spices depending on the butcher or baker.
Warm, by hand, as a snack or breakfast. It is common to heat it in the oven before eating.
All year round; traditionally at festivities such as Carnival, village fairs and Christmas Eve.
Your questions
A bakery savory from North Brabant: soft bread dough filled with seasoned minced pork.
Yes. Since March 2016 it has been listed on the Dutch register of living traditions under protection.
At any time of year, with higher demand during Carnival, fairs and year-end festivities.
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