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Sausage Rolls

Sausage rolls are puff pastry squares filled with sausage meat, brushed with egg yolk, 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 moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Roll out the puff pastry and cut it into squares.

  2. Place the sausage meat lengthwise along the center of each square.

  3. Fold the pastry over the sausage meat to form a long roll.

Bake

  1. Brush the top with the egg yolk.

  2. Bake in a moderate oven at 350°F (175°C) until golden.

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 the flaky, layered outer casing that puffs and crisps when baked.
Sausage meat
Provides the savory filling that cooks through inside the pastry.
Egg yolk
Brushed on top to promote even browning and a glossy golden finish.

The step that matters

Brushing the top with egg yolk. Egg yolk contains proteins and fats that brown under heat, so an even, thin coat gives a uniform golden color. Thick or uneven patches can over-brown or stay pale.

“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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