Sausage Rolls
Ingredients
Directions
The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.
Prepare the sausage meat
Remove the sausages from their skins and place them in a tin in the oven.
Cover and cook slowly for 15 minutes, then let cool.
Assemble and bake
Roll out the short crust pastry into long strips and cut into small squares.
Place a little sausage meat on each damp edge of the squares and fold over.
Brush the tops with a brush dipped in beaten egg.
Bake in a 400°F (200°C) oven until golden brown.
Transfer to a wire rack to cool.
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
- Sausages
- Provides the savoury meat filling that makes up the body of each roll.
- Short crust pastry
- Forms the crisp, flaky casing that encloses the sausage meat.
- Beaten egg
- Brushed on top to give the pastry a glossy, golden browned surface.
The step that matters
Dampen the pastry edges before folding. Moisture helps the edges stick together so the filling does not leak out during baking. A dry edge can open and let the meat escape.
“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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