2) Set the puff pastry on a baking tray. Form the sausage into a log and place it onto the pastry. Pull one side of the pastry over the sausage and pinch the edge to create a sausage roll. The sausage should be sticking out of each end of the puff pastry roll. Brush the pastry with the beaten egg and bake until golden brown.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.