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Sausage Roll

A pastry roll filled with sausage meat, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sausage Roll

Ingredients

Directions

Make the dough

  1. Make a rich biscuit dough using the ingredients.

  2. Roll out the dough to about ½ inch thick.

Fill and shape

  1. Place the sausage meat in the center and spread it out to the edges.

  2. Roll the dough over the sausage meat like a scroll and moisten the flap to seal it.

  3. Place the roll in a long, narrow bread pan with the flap side up.

Bake

  1. Bake for 20 to 25 minutes.

  2. Brush the top with egg or milk and return to the oven to 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 + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sausage meat
Forms the savory filling that the dough wraps around.
Lard
Adds fat that keeps the dough tender and flaky as it bakes.
Flour
Provides the structure that holds the dough together and lets it be rolled.
Baking powder
Releases gas as it heats, helping the dough rise and become light.
Ice water
Hydrates the flour to form dough while keeping the fat cold for flakiness.

The step that matters

Sealing the roll. The moistened flap must close the seam firmly, or the filling can leak out and the roll can open while baking. Keeping the dough evenly rolled also helps the roll bake through without uneven spots.

“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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