Sausage Rolls
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
Fry the sausage until cooked through.
Roll out the biscuit dough thinly.
Wrap each piece of sausage in a small piece of the dough.
Bake and serve
Bake in a preheated oven at 400°F (200°C) until golden brown.
Serve with sausage gravy.
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
- Sausage
- Provides the savoury filling and fat that flavours the rolls.
- Biscuit dough
- Wraps the filling and bakes into a tender, golden pastry.
The step that matters
Bake until golden brown. Baking at the stated oven temperature sets the dough and browns its surface through the Maillard reaction, so the rolls need to be watched until they reach a deep golden colour.
“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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