Instructions

1. Roll out puff pastry into a large rectangle just longer than the length of 4 of your sausages on a well floured surface. Use a sharp knife or pizza wheel to cut the pastry in half lengthways. Remove the casings from the sausages by running a sharp knife along the length of each sausage then simply peeling the casing away.
2. Lay 4 sausages lengthways and touching down the middle of each puff pastry strip. Brush each along one edge with beaten egg then fold pastry over the meat. Use a fork to press along the edge to make sure the pastry is sealed. Trim the pastry with a sharp knife or pizza wheel to neaten the edge, making sure to leave a pastry seam of at least 1cm. Brush tops of each roll with remaining egg, then score pastry with a sharp knife. You can score at a diagonal or straight to indicate different sausage fillings.
3. Use a sharp knife to trim the excess pastry from the ends then cut each roll into about 10 small sausage rolls. At this point you can freeze the sausage rolls to bake at a later stage, simply place them on a flat baking sheet and cover with clingfilm. Once frozen, you can remove them from the baking sheet at put them in a freezer bag to help save space.
4. To bake from frozen, preheat oven to 200°C/375°F/gas 5, arrange sausage rolls on a baking tray and bake for 35 minutes until sausage is cooked and pastry is golden. If baking from fresh, simple bake for 10 minutes less at the same temperature.