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Sausage Rolls

Sausage rolls are pastry squares filled with sausage meat, brushed with egg, sliced, and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Sausage Rolls

Oven, in the book's wordsA medium oven

Ingredients

Directions

The book says “a medium oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Shape the rolls

  1. Roll out the pie paste to ½ inch thick and cut into 3-inch squares.

  2. Place a little sausage meat in the center of each square lengthwise and form a roll.

  3. Brush the rolls with beaten egg and cut them 2 or 3 times on a slant.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until golden brown.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Pie paste
Forms a crisp, flaky wrapper that holds the filling and browns in the oven.
Sausage meat
Provides the savory filling and moisture that cooks inside the pastry.
Egg
Brushed on top, it promotes a glossy, golden browned surface.

The step that matters

Bake until golden brown. The pastry needs enough heat to brown and crisp, while the sausage meat inside must cook fully. Pulling the rolls too early risks pale pastry and undercooked filling.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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