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Sausage Rissoles, or Car Melons

Sausage rissoles made with puff pastry and sausage meat, fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 7,594 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Sausage Rissoles, or Car Melons

Ingredients

Directions

Prepare

  1. Roll out the puff pastry and cut it into pieces about 4 inches by 2 inches.

  2. Spread sausage meat on each piece.

  3. Fold the pastry around the filling and seal the edges with egg white.

Fry and serve

  1. Fry in butter for 5 to 6 minutes until golden.

  2. Drain and serve on a napkin, arranged in a star or layered crosswise.

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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. 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 a flaky, layered wrapper that puffs and crisps when fried.
Sausage meat
Provides the savory filling that cooks through inside the pastry.
Egg white
Acts as a glue that seals the pastry edges so the filling stays inside.
Butter
Conducts heat for frying and adds richness and browning to the pastry.

The step that matters

Sealing the edges. If the egg white does not seal the pastry edges well, filling can leak out during frying and the rissoles can open up in the hot fat, so press the edges firmly closed.

“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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