Why do you use eggs in sausage rolls?

* Binding: Eggs act as a binder, holding the sausage meat and pastry together. The protein in the egg coagulates during baking, creating a cohesive structure that prevents the sausage filling from spilling out.

* Moisture: Eggs add moisture to the pastry, making it more tender and less likely to become dry and crumbly. This is especially important in a sausage roll, where the filling is typically quite fatty.

* Flavor: While subtle, eggs can contribute a slight richness and depth of flavor to the sausage roll.

* Structure: Eggs help to create a more robust pastry that can withstand the weight of the sausage filling without collapsing.

In addition to these core benefits, eggs also help to:

* Create a golden-brown crust: The egg wash applied to the top of the pastry before baking contributes to the beautiful golden-brown color.

* Achieve a flaky texture: By incorporating air into the pastry dough, eggs help to create a more delicate, flaky texture.

So, while not always essential, eggs play a vital role in creating a delicious and well-structured sausage roll!