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Sausage Tarts

Sausage tarts are pastry parcels filled with seasoned sausage, onion juice, green pepper, and mixed spice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and pepper are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Sausage Tarts

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 the filling

  1. Preheat the oven to 400°F (200°C).

  2. Make a good puff pastry.

  3. Roll the pastry out to 4 inches wide and 8 inches long.

  4. Remove the skins from the sausages.

  5. Season the sausages.

  6. Add the finely chopped green pepper, onion juice, and a pinch of mixed spice to the sausages.

  7. Mash the sausage mixture and mix the ingredients well.

Shape and bake

  1. Spread the sausage mixture on each piece of pastry.

  2. Roll each pastry up.

  3. Press the edges together.

  4. Place the tarts in a shallow greased pan.

  5. Bake for 20 to 30 minutes.

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. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Sausages
Provide the meaty filling that forms the main body of each tart.
Puff pastry
Forms a flaky, layered casing that puffs and browns in the oven.
Onion
Adds moisture and savoury sweetness to the sausage filling.
Green pepper
Adds fresh, slightly bitter flavour and texture to the filling.

The step that matters

Press the edges together. If the edges are not sealed, the filling can leak out during baking and the pastry may not puff evenly. A firm seal keeps the juices inside the tart.

“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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