Sausage Rolls

Ingredients

• 1 lb. cold meat
• 1 small onion
• 1 saltspoonful thyme
• 1 saltspoonful marjoram
• £ lb. soaked bread
• teaspoonful pepper
• salt to taste
• 1 lb. flour
• i lb. dripping or lard
• cold water
• salt

Method

1. 1

   Put the dripping and flour into a bowl and rub them together until of a sandy appearance.

2. 2

   Add a pinch of salt and mix to a firm paste with the water.

3. 3

   Roll out to 0.5 inch in thickness.

4. 4

   Mince the meat finely, add the parboiled and finely minced onion, herbs, and seasoning.

5. 5

   Squeeze the bread dry and mix it thoroughly with the meat.

6. 6

   Mould into sausage shapes, lay them on sheets of paste, wet the edge, and join them.

7. 7

   Bake in a moderate oven for thirty minutes.

Nutrition per serving

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 52. The excerpt below is the record exactly as published.

SAUSAGE ROLLS. 1 lb. cold meat 1 small onion 1 saltspoonful thyme 1 saltspoonful marjoram £ lb. soaked bread teaspoonful pepper salt to taste Put the dripping and flour into a bowl and rub them together until of a sandy appearance, add a pinch of salt, and mix to a firm paste with the water. Roll out to J inch in thickness. Mince the meat finely, add the onion, which should be parboiled and finely minced also, add the herbs and seasoning. Squeeze the bread dry, mix it thoroughly with the meat. Mould into sausage shapes, lay them on sheets of paste, wet the edge, and join them. Have all one size. Bake in a moderate oven for thirty minutes. For the Pastry : — 1 lb. flour i lb. dripping or lard cold water

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