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Sausage Rolls

Sausage rolls are puff pastry squares filled with sausage meat, brushed with egg, and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Sausage Rolls

Oven, in the book's wordsA sharp oven

Ingredients

Directions

The book says “a sharp oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Roll out the puff pastry to a thickness of ¼ inch.

  2. Cut the pastry into 3-inch squares.

  3. Place a roll of sausage meat in the center of each square.

  4. Wet the edges of the pastry squares.

  5. Fold the pastry over the sausage meat and press the edges together.

Bake

  1. Brush the tops with beaten egg.

  2. Bake in a 400°F (200°C) oven for about 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. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked 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

What each ingredient does

Puff pastry
Forms flaky, layered wrapping that puffs and browns in the oven.
Sausage meat
Provides the savory filling that cooks through inside the pastry.
Egg
Beaten egg brushed on top promotes golden browning and a glossy finish.

The step that matters

Pressing the edges together. Wetting and sealing the edges keeps the filling enclosed; a weak seal can let fat and juices leak out and stop the pastry from rising cleanly.

“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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