¾ lb. of flaky pastry; ½ lb of sausages;
Skin and cut the sausages in half lengthways and then again in halves across.
Roll out the pastry into a long strip about 1/8 inch thick. Cut it across into oblong-shaped pieces. Lay a piece of sausage meat in the centre of each strip of pastry. Wet round the edges and double the pastry over. Decorate the top and the sides with three lines made with the back of a knife. Put the rolls on to a greased baking-tin, brush them over with a slightly beaten yolk of egg, and bake in a good oven until nicely browned and well cooked. Arrange the rolls upon a napkin or paper d’oyley on a hot dish. Garnish with parsley and serve hot.
Disclaimer
HOT SAUSAGE ROLLS.
salt and pepper; 1 egg; parsley.
For 6 to 8 persons. Time- 15 to 20 minutes.
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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