Crispy, golden pastry wrapped around a rich, herby sausage filling—Curtis Stone sausage rolls hit the spot!
I always keep the sausage mixture slightly loose so it stays juicy and doesn’t turn dense.
Stone’s recipe balances fennel and fresh thyme, giving just the right amount of seasoning without being too salty.
Using an all-butter puff pastry makes a world of difference—the layers bake up light and crisp.
I score the tops before baking so the steam can escape, keeping the pastry from getting soggy on the bottom.
Brushing with an extra layer of egg wash halfway through baking makes them even more golden.
Whether eaten warm or cold, these are super yummy ya’ll!
How to Make Curtis Stone’s Sausage Rolls
Ingredients
- 1 lb Ground Pork
- 2 sheets Puff Pastry
- 1 Onion (finely chopped)
- 2 tsp Garlic (minced)
- 1 Egg (beaten)
- 2 tbsp Breadcrumbs
- 1 tbsp Fresh Parsley (chopped)
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Milk
- 1 tbsp Sesame Seeds
Step-by-Step Instructions
Step 1:
Preheat your oven to 375°F.
While it’s heating, cook the onion and garlic in a pan until softened.
This should take about 5 minutes.
Step 2:
In a bowl, mix the sautéed onion and garlic with ground pork, breadcrumbs, parsley, salt, and black pepper until well combined.
Step 3:
Roll out the puff pastry sheets on a lightly floured surface.
Cut each sheet in half lengthwise, giving you four strips of pastry.
Step 4:
Place a log of the pork mixture along one edge of each strip.
Brush the opposite edge with beaten egg, then roll the pastry to encase the filling.
Seal the edges tightly.
Step 5:
Cut each roll into pieces about 2 inches long, place them seam-side down on a baking sheet, brush with milk, and sprinkle with sesame seeds.
Bake for 25-30 minutes or until golden brown.
Tips and Tricks for Making This Recipe
Check the Puff Pastry
Always keep puff pastry chilled until you are ready to use it.
This ensures it’s easier to handle and won’t become too sticky.
Brush with Egg Wash
For a beautiful golden finish, use a beaten egg to brush the tops of the sausage rolls before baking.
It’s a simple touch that makes a big difference!
Customize the Filling
Feel free to add extra herbs or spices to the pork mixture based on your flavor preferences.
You can even swap pork for chicken if you prefer.
Test the Filling
To test the seasoning in the pork mixture, fry a small piece of it in a pan first.
This way, you can adjust the seasoning before rolling everything up.
Right Baking Temperature
Ensure your oven is fully preheated for the best results.
This helps the pastries puff up properly and cook evenly.
What to Serve with Curtis Stone Sausage Rolls
Classic Mashed Potatoes
When you’re serving Curtis Stone sausage rolls, classic mashed potatoes are one my easy choices.
The creaminess of mashed potatoes pairs beautifully with the savory flavors of the sausage.
You might want to add a hint of garlic or a sprinkle of chives to enhance the taste.
Watercress Salad
A crisp and fresh watercress salad can be a refreshing counterpart to the richness of the sausage rolls.
Toss together some watercress with a light lemon vinaigrette to add a zesty element to your meal.
Consider adding some sliced radishes for extra crunch.
Sweet Potato Fries
Sweet potato fries can be a slightly unconventional yet tasty choice when served alongside sausage rolls.
Their natural sweetness and crispy texture add a unique twist to the menu.
Bake the fries until they’re perfectly golden-brown.
Spicy Tomato Chutney
Looking for an unexpected but flavorful side option?
Offer a spicy tomato chutney.
The tangy and spicy notes of the chutney are sure to complement the hearty sausage rolls.
Making your own chutney can be simple and rewarding!
Cheese Stuffed Mushrooms
For something a little out-of-the-box, consider cheese-stuffed mushrooms.
Their earthiness and creamy cheese filling create an exciting flavor contrast.
These mushrooms can be a hit as a warm, melty side.
Coleslaw with Apple
Bring brightness and crunch to your plate with coleslaw featuring apple slices.
The sweet apple paired with creamy coleslaw is divine!
Mix it up with some shredded cabbage and a touch of vinegar dressing.
Variations and Substitutions
You can explore different sausage options to create unique flavors in your rolls!
Different Sausage Types
Consider using chicken or Italian pork to mix things up.
If you’re looking for a healthier option, lean chicken sausage is a great choice.
Alternatively, you can also try a spicy Italian sausage if you’re up for a bit of heat!
Pastry Choices
Try puff pastry for a flaky exterior or phyllo dough for a lighter bite.
Whole wheat pastry offers a more nutritious alternative, while still maintaining a nice texture.
You can also go with gluten-free pastry for those with dietary restrictions.
Seasonings and Herbs
Experiment with herbs and spices to personalize the flavor.
Add rosemary or thyme for an earthy note.
For a bolder taste, add a sprinkle of chili flakes.
Use a touch of fennel seeds for that classic Italian kick in your sausage rolls.
Have fun and get creative with your variations!
How To Store Leftover Curtis Stone Sausage Rolls
Refrigeration
Storing leftover Curtis Stone sausage rolls efficiently starts with refrigeration.
Once your sausage rolls have cooled off, place them in an airtight container to contain aromas and moisture.
They should be refrigerated within two hours of baking to maintain freshness and texture.
Using foil or plastic wrap can prevent contact with air, keeping your rolls moist and flavorful.
Freezing
Freezing them is also an option if you have leftovers you won’t consume within a few days.
Flash-freeze them by laying them flat on a baking sheet before transferring them to a freezer bag or container.
This technique ensures they maintain their shape and don’t stick together.
Label your containers with dates so you know when you stored them!
This small step will help you track freshness when you’re eager to indulge in those delicious rolls in the future.
Common Mistakes to Avoid
Overfilling the Pastry
You might be tempted to pack as much sausage as possible into your rolls.
Avoid this urge, as overfilling can lead to a messy oven disaster.
Balance is key—focus on flavor rather than sheer volume.
Skipping the Chill
Chilling the sausage rolls before baking helps keep the pastry crisp.
Place them in the fridge for about 10 minutes before they hit the oven.
This quick step makes a big difference in avoiding soggy bottoms.
Neglecting Proper Slits
Don’t forget to slash the pastry tops with a sharp knife.
These slits allow steam to escape and prevent bursting.
It’s a simple step that ensures great texture in the final result.
Curtis Stone Sausage Rolls Recipe
Ingredients
- 1 lb Ground Pork
- 2 sheets Puff Pastry
- 1 Onion finely chopped
- 2 tsp Garlic minced
- 1 Egg beaten
- 2 tbsp Breadcrumbs
- 1 tbsp Fresh Parsley chopped
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 tbsp Milk
- 1 tbsp Sesame Seeds
Instructions
- Preheat your oven to 375°F.
- While it's heating, cook the onion and garlic in a pan until softened.
- This should take about 5 minutes.
- In a bowl, mix the sautéed onion and garlic with ground pork, breadcrumbs, parsley, salt, and black pepper until well combined.
- Roll out the puff pastry sheets on a lightly floured surface.
- Cut each sheet in half lengthwise, giving you four strips of pastry.
- Place a log of the pork mixture along one edge of each strip.
- Brush the opposite edge with beaten egg, then roll the pastry to encase the filling.
- Seal the edges tightly.
- Cut each roll into pieces about 2 inches long, place them seam-side down on a baking sheet, brush with milk, and sprinkle with sesame seeds.
- Bake for 25-30 minutes or until golden brown.