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 A finger-food-sized sausage, or a roll of sausage-meat, enveloped in a cover of, usually flaky, flour paste, with the ends exposed, baked. In one early receipt by this name (Francatelli 1852) yeast-dough is used, but this now very rare. An article "On giving entertainment" in 'The Magazine of Domestic Economy', Volume 2; Volume 1837 has; "Two pounds of sausage meat, seasoned over again at home, might be converted into a dozen sausage rolls; and with a few apples and some of the paste with which the sausage rolls were made, a dozen apple puffs might be added to the supper."  Image: http://www.williamsfarmkitchen.co.uk  Original Receipt in 'A treatise on the art of baking', by John White, 1828 (p289)Sausage Rolls: Take about two ounces of paste, roll it out square, then take a piece of .sausage, either beef or pork, or mixed, about two inches long; put the sausage on the paste, roll it up, put them on tins, with the closed side undermost. Original Receipt from 'A Plain Cookery Book for the Working Classes' by Charles Elmé Francatelli (Francatelli 1846)No. 85. Sausage Rolls. Procure a quartern of dough from the baker's, knead this with four ounces of butter, dripping, or chopped suet; divide it into twelve equal parts, and use each piece of paste to enfold a beef sausage in it; place these rolls on a baking-tin, and bake them in the oven for about twenty minutes or half an hour. The more usual form uses puff-paste... Original Receipt in 'The Book of Household Management' edited by Isabella Beeton, 1861 (See Mrs.B)MEAT OR SAUSAGE ROLLS. 1373. INGREDIENTS: 1 lb. of puff-paste No. 1206, sausage-meat No. 837, the yolk of 1 egg. Mode: Make 1 lb. of puff-paste by recipe No. 1206; roll it out to the thickness of about1/2 inch, or rather less, and divide it into 8, 10, or 12 squares, according to the size the rolls are intended to be. Place some sausage-meat on one-half of each square, wet the edges of the paste, and fold it over the meat; slightly press the edges together, and trim them neatly with a knife. Brush the rolls over with the yolk of an egg, and bake them in a well-heated oven for about1/2 hour, or longer should they be very large. The remains of cold chicken and ham, minced and seasoned, as also cold veal or beef, make very good rolls. Time:1/2 hour, or longer if the rolls are large. Average cost: 1s. 6d. Sufficient: 1 lb. of paste for 10 or 12 rolls. Seasonable: with sausage-meat, from September to March or April.  2015 See: Pigs-in-a-Blanket Sussex Sausage Rolls Sausage Dumplings  |
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