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Sausage Rolls in Pastry

Sausage rolls are sausages wrapped in pastry, boiled, fried, then baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sausage Rolls in Pastry

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.

Cook the sausage

  1. Boil the sausage steadily for 15 minutes.

  2. Remove the sausage from the water and drain.

  3. Fry the sausage in a pan for a few minutes.

Wrap and bake

  1. Cut the pastry into pieces large enough to roll each sausage in.

  2. Roll the sausages in the pastry.

  3. Bake the rolled sausages in a 400°F (200°C) oven until brown.

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

What each ingredient does

Sausage
Forms the filling, and cooking it first ensures it is cooked through before baking.
Pastry
Forms the outer wrapper that bakes crisp and golden brown around the sausage.

“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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