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Sausage or Meat Rolls

Sausage or meat rolls are puff pastry squares filled with sausage meat, 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 or Meat Rolls

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

  1. Roll out the puff pastry to about ¼ inch thick.

  2. Cut the pastry into 8, 10, or 12 squares.

Fill and shape

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

  2. Wet the edges of the pastry and fold it over the meat.

  3. Press the edges together and trim them neatly with a knife.

Glaze and bake

  1. Brush the rolls with the egg yolk.

  2. Bake in a preheated 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 pastry
Forms flaky, layered wrapping that puffs and crisps when baked.
Sausage meat
Provides the savory filling that cooks through inside the pastry.
Egg yolk
Gives the surface a glossy, golden-brown finish when baked.

The step that matters

Press and seal the edges. Wet the edges and press them firmly together so the pastry seals; a loose seam lets filling leak out and the layers may not puff 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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