Skip to main content
Main

Sausage Rolls

Sausage rolls are pastry parcels filled with boiled sausage or seasoned meat, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Meat and milk are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,703 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. 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.

Prepare the filling

  1. Boil the sausages for five minutes, then let them cool and remove the skins.

  2. Cut the sausages in half.

  3. Cut the pastry into pieces about five inches square.

  4. Place half a sausage (or seasoned meat) on each piece of pastry.

Shape and bake

  1. Wet the edges of the pastry, fold it over the filling, and seal the join at the top.

  2. Mark the top with the back of a knife.

  3. Brush the rolls with milk and bake in a hot oven at 400°F (200°C) for about 30 minutes.

  4. Serve hot or cold.

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 + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Sausages
Provide the savoury meat filling that defines the rolls.
Flaky or short pastry
Forms the crisp, layered wrapper that encloses the filling.
Milk
Brushed on top to promote browning and a glossy finish.

“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.

More sausage rolls recipes

Beef 3 See all 56 →

You might also like

Meat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipesMeat CakesMeat Cakes35 recipes