Dutch Sauseasons

The Alpha Beta book had a long song and dance that explains these as winter fare cooked after fall butchering, stored by fishermen all winter and thawed. I approached this recipe with some trepidation -- so unseasoned! Turns out its a pretty interesting little dish! Freezer-fare ho! Added bonus: MSG!!



  • 1 lb ground lean pork (or half pork, half beef)
  • 1 tsp salt
  • 1/2 tsp MSG
  • 1/2 tsp ground pepper


  • 4 cups sifted flour
  • 1 cup lukewarm milk
  • 4 tbl melted butter
  • 1 pkg yeast, dissolved in 1/2 cup water


Mix filling ingredients and refrigerate. Mix dough ingredients and kneed until dough is smooth. Form a large ball and place in greased mixing bowl to double, about 2 hours.

After doubling, kneed down and break off egg-sized pieces. Flatten pieces and measure out 2tbl of meat mixture in a strip. Fold dough over and smape to look like small loaf of bread about 3" long. Ensure that meat is sealed within bread.

Arrange loaves in two rows in a 7"x11" greased pan. Allow dough to double in size and bake at 350F for 1 hour or until tops are golden brown. Rolls will expand to fill and touch sides.