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Sausage Rissoles or Carmelons

Sausage rissoles are puff pastry parcels filled with sausage meat, sealed with egg white, and fried until golden.

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 Carmelons

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 brown.

  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 the flaky, layered outer case that puffs and crisps when fried.
Sausage meat
Provides the savoury filling that cooks through inside the pastry.
White of egg
Acts as a glue that seals the pastry edges so the filling stays enclosed.
Butter
Conducts heat for frying and promotes browning and a rich flavour on the outside.

The step that matters

Sealing the edges with egg white. If the edges are not sealed firmly, filling can leak out and steam can escape during frying, so the pastry may open or burst and lose its shape.

“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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