Been meaning to try making sausage rolls at home for a long time. There really is nothing to it. And if you have the time, you could always mix up a few extra flavourings into fresh sausage meat.
6 pack good quality sausages (I used pork, watercress & stilton from the local butcher)
1 pack ready rolled puff pastry
Pre-heat oven to 200C.
Unroll the pastry and cut in half to make two long halves with. Lay your half pieces of pastry with the length of the pastry laying left to right.
Beat the egg and brush half a long side of pastry with beaten egg from the mid line to the edge nearest you.
Cut off the sausage skins with a sharp knife or scissors and lay three sausages end to end down the middle of the pastry.
Fold the top part of the pastry over the sausage bringing the long edges together, Gently press down the long edges first with your finger and then with a fork. Brush the beaten egg over the top, cut into three, roughly at the end of each sausage inside, and then slash each roll a few times to help the pastry open up.
Bake for 20-25 minutes until golden brown and the sausage is cooked through.