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Sausage Ob Meat Bolls

Puff pastry squares wrapped around sausage meat, brushed with egg yolk 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 Ob Meat Bolls

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Make 1 lb of puff pastry.

  2. Roll it out to about ¼ inch thick and cut into 8, 10, or 12 squares.

Fill and shape

  1. Place some sausage meat on one half of each square.

  2. Wet the edges of the pastry and fold it over the meat.

  3. Press the edges together and trim them neatly with a knife.

Bake

  1. Brush the rolls with the egg yolk.

  2. Bake in a preheated oven at 400°F (200°C) for about 30 minutes, or longer if the rolls are large.

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 of fat and dough puff with steam in the oven, giving the roll its flaky texture.
Sausage meat
Provides the savoury filling, and its fat moistens the pastry as it cooks.
Egg yolk
Brushed on before baking, it promotes golden browning and a glossy finish.

The step that matters

Press and trim the edges. Sealing the edges well keeps the filling enclosed, and clean cuts let the layers rise evenly instead of being squeezed shut, so the pastry bakes flaky rather than soggy or leaking.

“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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