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Sausage Eoll

A sausage wrapped in a suet pastry and baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Sausage Eoll

Oven, in the book's wordsA brisk oven

Ingredients

Directions

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

Prepare the paste

  1. Make a paste with flour, suet, and salt, adding a little cold water.

  2. Roll out the paste three times.

Wrap and bake

  1. Boil the sausage, then skin it.

  2. Roll out the paste to the size of the sausage, lay it on the sausage, and roll it up.

  3. Fasten the ends with a little yolk of egg.

  4. Brush the roll all over with the egg.

  5. Bake in a brisk oven at 400°F (200°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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and egg barely smell alike, yet cooks put them together in 106,462 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

Flour
Forms the structure of the paste that encloses the sausage.
Suet
Adds fat that keeps the paste rich and tender as it bakes.
Egg
Brushed on top to give the roll a glossy, golden browned finish.

The step that matters

Rolling the paste around the sausage. The paste must be rolled to an even thickness and sealed at the ends, so that it bakes evenly and the filling does not leak out during baking.

“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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