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Sausage-roll

A baked roll of sausage encased in biscuit dough.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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-roll

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.

Make the dough

  1. Make a rich biscuit dough using flour, lard, baking powder, and ice water.

  2. Roll out the dough to about ¾ inch thick.

Assemble the roll

  1. Place the sausage meat in the center of the dough and spread it out.

  2. Roll the dough around the sausage like a scroll, moistening the flap to seal it.

  3. Place the roll in a long, narrow bread pan with the flaps on top.

Bake and brown

  1. Bake for 20 minutes at 400°F (200°C).

  2. Brush the top with egg or milk and return to the oven to 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

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).

  2. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 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

Sausage meat
Provides the savory filling that the dough wraps around.
Flour
Forms the structure of the biscuit dough that holds the roll together.
Lard
Adds fat that tenderises the dough and makes it flaky.
Baking powder
Releases gas in the oven so the dough rises and lightens.
Egg or milk
Brushed on top to promote browning and a glossy finish.

The step that matters

Keep the lard and ice water cold while making the dough. Cold fat stays in solid pieces within the dough, and as it melts in the oven it leaves layers and flakiness. If the fat softens too early, the dough becomes tough and dense.

“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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