Step 1

Preheat oven to 400F/205C and line a baking sheet with a Silpat liner or parchment paper.

Step 2

In a small bowl whisk together the egg and water, set aside.

Step 3

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).

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.