Sausage rolls are best served warm, shortly after they’re ... Double the sausage filling recipe and set aside. Prepare a half-batch of the cream biscuit dough recipe (see related recipe) and ...

It turns out this is a common trick used by bakers, including that of chef and restaurateur Curtis Stone, in his popular lamb sausage roll recipe. The foodie always adds a heap of cream into his ...

If you want to freeze your sausage rolls, you can do this after baking. Cool the sausage rolls completely and seal in an airtight container before freezing. Make sure they are piping hot all the ...

Wow your guests with this tear-and-share take on the sausage roll, perked up with Christmassy orange and sage. For the rough puff pastry, mix together the water, flour and lemon juice in a bowl ...

No wonder they’re so rich, moist and moreish. This bombshell led to a whole heap of digging through our sausage roll recipes (like I said, I think about them a LOT), and it turns out Curtis ...

Place rolls, seam-side down, on the prepared rack. Repeat with remaining pastry and mince mixture to make 18 sausage rolls. Lightly spray rolls with oil, then season with pepper. Bake for 25 to 30 ...

Place the sausage rolls onto the prepared tray and cook for about 20–25 minutes in the oven. Serve with plenty of roast tomato nahm prik on the side for dipping. This is an edited extract from Still ...