Chef That! Sausage Rolls!

, Betty Hallock, Stephanie Breijo and Mark E. Potts

Oct. 9, 2024 3 AM PT

Australian chef Curtis Stone, who has made a home here in Los Angeles and oversees Gwen in Hollywood, shows us how to make two kinds of sausage rolls — chicken and Italian pork sausage — wrapped in flaky pastry. He serves the rolls, which he grew up eating in Australia, with his homemade tomato sauce, or chef’s take on ketchup. Get the full recipes for the Italian pork sausage rolls, the chicken sausage rolls, the tomato sauce and more cooking ideas at latimes.com/food/recipes.

More “Chef That!”

• Pasjoli’s Dave Beran makes Pasjoli’s Ultimate Grilled Cheese Sandwich (Croque Matthieu)
• Vespertine’s Jordan Kahn makes a Pork Belly Cubano with Fried Banana Chips and a Mamey Milkshake
• Anajak Thai’s Justin Pichetrungsi makes a Thai Ice Cream Sundae
• Socalo’s Mary Sue Milliken makes Fennel and Herb Grilled Ribs
• Damian chef Jesus “Chuy” Cervantes makes Summer Ceviche
• Dunsmoor’s Brian Dunsmoor and Manuel Mendoza make Lowcountry risotto
• Chef Tips! With Anajak Thai’s Justin Pichetrungsi!
• Chef Tips! With Mary Sue Milliken!

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Laurie Ochoa

Laurie Ochoa is general manager of Food at the Los Angeles Times.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.

Stephanie Breijo

Stephanie Breijo is a reporter for the Food section and the author of its weekly news column. Previously, she served as the restaurants and bars editor for Time Out Los Angeles, and prior to that, the award-winning food editor of Richmond magazine in Richmond, Va. Born and primarily raised in Los Angeles, she believes L.A. to be the finest food city in the country and might be biased on that count but doesn’t believe she’s wrong.

Mark E. Potts

Mark E. Potts is the senior editor for video at the Los Angeles Times. A native of Enid, Okla., Potts graduated from the University of Oklahoma with a master’s degree in broadcast journalism. He has created and edited video for DreamWorks, YouTube, Microsoft, Sony and BET.