Sausage Rolls
Ingredients
Directions
The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the sausages
Boil the sausages for 2 minutes.
Let the sausages cool and remove the skin.
Cut each sausage in half or skin them without boiling.
Assemble the rolls
Roll out the puff pastry thinly.
Cut the pastry into 5‑inch squares.
Place half a sausage on each square.
Wet the pastry edges.
Fold the pastry over the sausage.
Seal the joins at the top.
Place the rolls on a baking sheet.
Flake the edges of the pastry.
Brush the tops with egg or milk.
Mark the tops with a knife.
Bake and serve
Bake in a hot oven at 400 °F (200 °C) for about 30 minutes.
Serve hot or cold.
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
- Puff pastry
- Forms flaky, layered wrapping that puffs and crisps as it bakes.
- Egg
- Brushed on top, it promotes browning and a glossy finish.
- Sausages
- Provide the savoury filling wrapped inside the pastry.
The step that matters
Brush the tops with egg or milk. Egg gives a glossy, golden brown surface through browning, while milk browns less evenly. Brushing too heavily can pool liquid and glue the layers, so apply a thin, even coat.
“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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