Instructions

1. 1
   Preheat oven to 400°F (204°C).
2. 2
   Line a large baking sheet with parchment paper.
3. 3
   In a large bowl, thoroughly mix the pork sausage meat, grated onion, breadcrumbs, dried sage, salt, and black pepper using your hands.
4. 4
   Lay out the two thawed sheets of puff pastry.
5. 5
   Cut each sheet in half vertically to create four long, equal rectangles.
6. 6
   Divide the sausage mixture into four equal portions.
7. 7
   Shape each portion into a long log down the center of each pastry rectangle.
8. 8
   Brush one long edge of the pastry with egg wash.
9. 9
   Roll the pastry tightly over the sausage log, sealing it firmly along the egg-washed edge.
10. 10
    Cut each long roll into 4 equal segments.
11. 11
    Cut 2-3 small diagonal slashes on top of each roll to allow steam to escape.
12. 12
    Place the sausage rolls seam-side down on the prepared sheet.
13. 13
    Brush the tops generously with the remaining egg wash.
14. 14
    Bake for 25 to 30 minutes, or until the pastry is puffed and deep golden brown, and the meat inside is fully cooked.