Sausage Rolls
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Sausage meat can be obtained from the pork butcher.
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 5. The excerpt below is the record exactly as published.
SAUSAGE ROLLS. Have ready some nice sausage meat, which can always be obtained from the pork butcher’s. If you wish to make it, get some nice pork chops, cut the meat from the bones, or take two-thirds of lean free from gristle, and one-third fat, chop the meat very fine, and season it well with pepper, salt, and spices, add a small quantity of sage, or basil, use a little water in chopping the meat, or else a little soaked bread. Roll out some paste into square pieces, lay a roll of meat in the centre, lengthways; fold them so as to form long puffs, and wash them with egg before they are baked
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