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Sausage Ob Meat Bolls

Sausage meat wrapped in puff pastry, 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 Ob Meat Bolls

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 pastry

  1. Make 1 lb of puff-paste.

  2. Roll it out to about ¼ inch thick and cut into 8, 10, or 12 squares.

Fill and shape

  1. Place sausage-meat on one half of each square.

  2. Wet the edges of the paste, fold it over the meat, and press the edges together.

  3. Trim the edges neatly with a knife.

Bake

  1. Brush the rolls with the egg yolk.

  2. Bake in a well-heated oven at 400°F (200°C) for about 30 minutes, or longer if the rolls are large.

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-paste
Puff pastry layers separate and rise into flaky, airy structure when baked.
Sausage-meat
Provides the savoury filling that cooks through inside the sealed pastry.
Egg yolk
Brushed on top, it promotes golden browning and a glossy finish.

The step that matters

Press the edges together firmly before baking. A tight seal keeps the meat juices inside while the pastry bakes. Gaps let fat and juices leak out, which can make the pastry soggy and stop the layers from rising evenly.

“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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