Serves: 28 appetisers1) Pre-heat the oven to 200°C / gas mark 6.
2) Place the sausage on a baking sheet and bake for 20 minutes. Turn the sausage and bake for five to ten minutes more, until it's fully cooked. Cool to room temperature.
3) Unfold the puff pastry on a lightly floured board. Cut each piece in half lengthwise and brush the top sides with mustard.
4) Divide the sausage into four equal pieces. Starting at the long end of the pastry, place one piece of the sausage on top of the mustard and roll it up tightly, overlapping the end by one 1/2cm and sealing the pastry by brushing the edge with water. Cut off the excess pastry. Roll the other three pieces of sausage in puff pastry.
5) Place the four rolls, seam side down, on a baking sheet lined with parchment paper. Brush with the egg wash. Lightly score each roll diagonally to make seven equal pieces. Bake for 20 to 25 minutes, until browned.
Slice and serve hot with mustard.