Sausage Rolls

Ingredients

• Half a pound Cambridge Rough puff pastry
• sausages
• One egg

Method

1. 1

   Make the pastry.

2. 2

   Blanch the sausages, remove the skin, and cut each sausage in half lengthways.

3. 3

   Roll the pastry to about one-eighth of an inch in thickness.

4. 4

   Cut it in pieces about three inches square.

5. 5

   Place a piece of sausage on each piece of pastry; wet round the edges, fold the paste over, press the edges together, and flake with the blade of a knife.

6. 6

   Place the sausage rolls on a greased baking sheet, brush them with beaten egg, and bake in a hot oven for about thirty minutes.

7. 7

   Pile the sausage rolls neatly on a dish, and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 22. The excerpt below is the record exactly as published.

Sausage Rolls. Half a pound Cambridge Rough puff pastry, sausages. One egg

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