Name: Sausage Rolls
Ingredients: pie paste; sausage meat; 1 egg

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

pie paste
sausage meat
1 egg

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.

Prepare

Roll the pie paste to ¼ inch thick and cut into 3-inch squares.
Place a little sausage meat in the center of each square lengthwise.
Form the square into a roll and wash the top with beaten egg.
Cut the rolls 2 or 3 times at an angle.

Bake

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

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.

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 the flaky outer case that holds the filling and crisps as it bakes.
Sausage meat: Provides the savory filling and moisture inside the pastry.
Egg: Gives the golden browning and glossy finish on the crust.

“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.