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
Cut the sausage lengthwise in half for each roll.
Enclose the sausage half in the pastry.
Pinch the edges securely.
Bake and serve
Bake on a baking sheet in a well-heated oven at 400°F (200°C).
Bake for 30 minutes for fresh meat or 15 minutes for cooked meat.
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
- Sausage
- Provides the filling, with its fat adding moisture and savory flavor as it cooks.
- Pastry
- Encloses the filling and browns in the oven to form a crisp, golden shell.
The step that matters
Pinch the edges securely. If the pastry seal is weak, the filling can leak out and fat can escape during baking, leaving the rolls dry and the pastry soggy underneath.
“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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