Name: Sausage Rolls
Ingredients: ½ lb pastry; 2 sausages; 1 egg (for brushing)

Sausage Rolls

Ingredients

½ lb pastry
2 sausages
1 egg (for brushing)

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

Remove the skin from the sausages and cut each in half.
Roll out the pastry and cut it into squares.

Assemble and bake

Place a piece of sausage on each square and wet one edge.
Fold the pastry over the sausage and make three cuts on top.
Brush with beaten egg and bake for 20 minutes at 400°F (200°C).

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

What each ingredient does

Pastry: Forms the flaky outer wrap that holds the sausage and crisps as it bakes.
Sausages: Provide the savoury filling that the pastry encloses.
Egg: Brushed on top to promote browning and a glossy finish.

“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.