Why it works: Meat and egg are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,432 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Fancy or Book Sausage Roll
Ingredients
Directions
Roll out the puff paste to ⅛ inch thick and cut into 4-inch squares.
Break the sausage meat into pieces the size of a small egg and roll each piece into a 3-inch long shape.
Place one piece of sausage meat in the center of each pastry square.
Wet the edges of the pastry with water, then fold the pastry over the sausage, leaving a ¼ inch gap at the front.
Wash the pastry with egg, avoiding the sides.
Make a few shallow cuts on top with a sharp knife.
Cut a leaf of pastry, place it in the center without washing it, and bake until golden brown.
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.
-
Meat + eggtop 22% of all pairsSmell alikemoderateCooked together6,432 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Meat Croquettes52 recipes
Meatballs37 recipes
Mince Meat37 recipes
Meat Cakes35 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.