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curtis stone sausage rolls recipe

Curtis Stone Sausage Rolls Recipe

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.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6

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.