Sausage Rolls

Ingredients

• 4 lb. rough puff pastry (p. 53)
• Egg for glazing
• 4 lb. sausages

Method

1. 1

   Skin the sausages and divide each into about 3 portions.

2. 2

   Roll out the pastry thinly and cut it into 9 equal sized squares.

3. 3

   Place a portion of sausage on each square of pastry.

4. 4

   Brush the edges with egg, roll up and seal carefully; or, if preferred, the ends of the sausage roll may be left open.

5. 5

   Glaze with egg and place on an ungreased baking sheet.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 22. The excerpt below is the record exactly as published.

Sausage Rolls Number 7. Time 25 minutes. Shelves 3rd and 5th. 4 lb. rough puff pastry (p. 53). Egg for glazing. 4 lb. sausages

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