Preheat oven 170 degrees (fan forced)
Using your hands, mix all the ingredients together in a bowl.
Lay your four sheets of the pastry out, then cut each sheet in half to make eight rectangles.
Place the sausage mixture on each rectangle (a little thicker than a regular sausage), dividing all mixture onto each pastry piece.
Take your extra egg. Whisk, and then brush along one side of each pastry sheet, rolling it over to meet the brushed egg line.
Cut the completed rolls into bite sized pieces, brush extra egg wash on the top of each sausage roll.
Bake for 20 minutes or until golden on top.
Serve with tomato sauce or relish.
Until next time,