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Fancy or Book Sausage Roll

A puff pastry roll filled with sausage meat, 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 ↓

Fancy or Book Sausage Roll

Ingredients

Directions

Prepare the pastry

  1. Roll out the puff pastry to ⅛ inch thick and cut into 4-inch squares.

  2. Break the sausage meat into pieces the size of a small egg.

  3. Roll each piece into a 3-inch long log.

  4. Place one sausage piece in the center of each pastry square.

  5. Wet the edges of the pastry with water.

  6. Fold the pastry over the sausage, leaving a ¼ inch gap at the front.

Decorate and bake

  1. Wash the pastry with beaten egg, avoiding the sides.

  2. Make a few shallow cuts on top with a sharp knife.

  3. Cut a leaf of pastry.

  4. Place it in the center without washing it.

  5. Bake 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

Puff pastry
Its layers puff and separate in the oven, giving a light, flaky wrapper.
Sausage meat
Provides the savoury filling that cooks through inside the pastry.
Egg
Brushed on as a wash, it promotes browning and a glossy golden finish.

The step that matters

Wash the pastry with beaten egg, avoiding the sides. Egg wash browns the surface, but if it runs down the cut edges it glues the layers together, so they cannot rise and puff properly.

“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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