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1842 recipe for Summer Sausage Rolls:

from Florence White's Good Things in England

Take equal portions of cold roast veal and ham or cold fowl [TURKEY!!] and tongue [maybe not] minced.

Season with a teaspoonful of powdered sweet herbs and a spoonful of salt and cayenne pepper.

Stir everything well with some thickened, delicately-flavoured gravy to make the mixture the consistency of sausage meat.

Heat all together and when cold - with floured hands - make up into sausages with a coating of egg and breadcrumbs.

Leave the sausages for an hour, the cover in egg and breadcrumb again and fry

Or roll out some puff pastry very thin, cut into squares, put a sausage-shaped piece of the mixture in the centre, roll up in the pastry, pinch together, brush over with egg and milk and bake in a quick oven.

May be eaten hot or cold.

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