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Sausage Rolls

Sausage rolls made with cold meat mixture wrapped in puff pastry and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sausage Rolls

Oven, in the book's wordsA hot oven

Ingredients

Directions

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

Make the filling

  1. In a pot, combine cold meat, flour, butter, gravy, pepper, and salt.

  2. Stir over heat until it boils, then remove from heat and let cool.

Assemble the rolls

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

  2. Place some meat mixture on each square, fold over, and pinch the edges to seal.

  3. Glaze the pastry with beaten egg yolk or milk before baking.

Bake

  1. Bake in a hot oven at 400°F (200°C).

  2. If using cooked meat, the rolls are done when the pastry is golden.

  3. If using uncooked meat, bake for 20 to 30 minutes, then move to a cooler part of the oven.

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cold meat or sausage meat
Provides the savory filling that forms the body of the rolls.
Flour
Thickens the gravy-based filling so it holds together when cooled and wrapped.
Butter
Adds richness and fat to the filling, improving flavor and mouthfeel.
Gravy
Adds moisture and savory flavor, binding the meat into a spreadable filling.
Puff pastry
Creates flaky, layered structure that puffs and browns in the oven.
Beaten egg yolk or milk
Gives the pastry a glossy, golden browned surface when brushed on before baking.

The step that matters

Let the filling cool before wrapping. Warm filling melts the butter in the pastry and makes it soggy and slack, so it will not puff and flake well in the oven.

“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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