BE-RO Sausage Rolls

Ingredients

• 4-lb. SAUSAGE MEAT
• make the quantity of BE-RO ‘RUFF PUFF’ PASTE

Method

1. 1

   Roll out the paste, and cut into pieces about 3 inches square.

2. 2

   Divide the sausage meat into 20 portions.

3. 3

   Roll the meat slightly in hands (well-floured), and lay it on the pieces of Paste.

4. 4

   Fold the paste over with a slight overlap.

5. 5

   Place the rolls on a baking sheet (with the overlap joint underneath).

6. 6

   Brush over with beaten Egg, and make three slanting cuts across the tops about an inch long.

7. 7

   Bake in a hot oven (425°-450° F.) about 20 minutes (until nicely browned).

As published

This recipe was extracted from Be-Ro home recipes (1940) by Thomas Bell & Son Ltd, page 4. The excerpt below is the record exactly as published.

BE-RO Sausage Rolls To make 20 Sausage Rolls, make the quantity of BE-RO “RUFF PUFF” PASTE (as recipe on page 12). Roll it out, and cut into pieces about 3 inches square. Use 4-lb. SAUSAGE MEAT

Cook this with the app: pantry check, scaling, and the assistant.