Take puff pastry out of the freezer and follow thawing instructions. If using Pepperidge Farm puff pastry it usually requires about 30-35 minutes at room temperature before it is pliable enough to roll out.
Preheat the oven to 400 degrees F.
Use you hands to mix up your sausage and divide into 2 equal portions.
Once your puff pastry has thawed enough to work with, lay it out on the counter. Use a rolling pin to gently flatten it, but do NOT overwork.
Take one portion of sausage meat and roll it out like a snake to the length of the puff pastry (the length of the longest side). Place it on the puff pastry about 1 inch from the edge and and lightly wet the edge closest to the sausage with a little water.
Wrap the sausage in the puff pastry and position seem side down.
Use a sharp knife to lightly score the outside of the puff pastry and slice the roll into 1-2 inch pieces depending on your personal preference.
Repeat the process with the second pastry sheet and sausage portion.
Arrange the sausage rolls seem side down on a baking sheet lined with parchment paper.
In a small bowl, whisk together 1 egg and a splash of milk (about a tbsp) and then brush the tops of the sausage rolls with the egg wash.
Bake at 400 degrees F for 20-25 minutes until cooked through and golden brown. Enjoy!