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Preheat oven to 400F/205C and line a baking sheet with a Silpat liner or parchment paper.
In a small bowl whisk together the egg and water, set aside.
On a floured work surface place puff pastry sheet, (if using Pepperidge Farms it should already be scored into 3.) Cut pastry sheet into thirds then roll the pastry out just a bit (see the picture above).
Take a chunk of the pork sausage meat and roll it into a snake shape-just under 1/2" thick. Place the sausage on one side of the pastry, not super close to the edge- you are going to fold the other side of the pastry over the sausage meat and enclose it with the bit of pastry next to the sausage.
Before closing the pastry brush a bit of egg wash on the bottom of the pastry next to the sausage, then fold the pastry over the sausage. Using a fork to press down into the pastry to seal the pastry together.
Using a knife score the pastry with lots of little lines on top. Cut the sausage rolls about 1 1/2-2" thick. Place them on a baking sheet, making sure to space the sausage rolls evenly on the sheet. Brush with remaining egg wash.
Bake for 13 minutes then rotate the pan. Bake for another 6-9 minutes- or until the sausage rolls are golden brown. Transfer the sausage rolls to a wire rack right after you take them out of the oven.