Name: Sausage Rolls
Ingredients: Pie crust dough; Fresh sausage meat

Sausage Rolls

Ingredients

Pie crust dough
Fresh sausage meat

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

Prepare pie crust dough and roll it out into a round piece about the size of a saucer.
Place a flat, thin layer of fresh sausage meat in the center of the dough.
Roll the dough around the sausage meat, pinching the ends to seal it like an apple dumpling.

Bake

Bake in a 350°F (175°C) oven for 25 to 30 minutes until done.

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

What each ingredient does

Pie crust dough: Forms a flaky, sealed wrapper that holds the sausage meat while it bakes.
Fresh sausage meat: Provides the savoury filling that cooks through inside the dough.

“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.