Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Sausage Rolls I
Ingredients
Directions
Prepare the dough
Combine the flour, butter, eggs, water and salt together.
Knead the dough.
Cover the dough and let it rest for about 2 hours.
Prepare the filling
Cook the sausage (or meat) without letting it brown; add spices if desired.
Shape and bake
Preheat the oven to 400 degrees.
Roll out some dough; it should not be too thick.
Cut rectangular strips of the dough, about 3 inches (8 centimeters) wide.
Put a piece of sausage at the end of the dough strip. Roll the dough around the sausage until it is completely covered, and cut that portion off the strip. Repeat until you are done with this dough strip.
Repeat the above steps until you are out of dough, or mixture.
Brush the exterior of all the sausage rolls with egg white.
Place the sausage rolls on a sheet with a little space in between each one, and bake until slightly brown.
Nutrition, whole recipe (rough)
Counts 5 of 7 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 5 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hot Dog | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
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.
-
Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the structure of the dough that wraps the filling.
- Butter
- Adds fat that makes the dough tender and flaky.
- Eggs
- Bind the dough and add richness to its structure.
- Egg white
- Brushed on the outside to promote browning and a glossy finish.
The step that matters
Shaping the rolls. Dough that is too thick bakes doughy and unevenly, and gaps in the wrap let the filling leak out during baking. Keep the dough thin and fully sealed around the sausage.
“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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