If you are using sausages, remove the skin from each one.

In a bowl, mash up the sausage meat and mix in some herbs/spices. I added some dried sage, but you can use any herbs or spices you have to hand.

Unroll and lay out the pastry, cut it in half lengthways, down the middle.

With a pastry brush, lightly coat the blended egg across one side of the pastry.

Place one half of the sausage meat on one side of the pastry, and the remaining half on the other side.

Roll the pastry around the sausage meat, sealing it at the sides. Place it in the fridge for about 20 minutes to chill (it can be left for up to 2 days in an airtight container in the fridge).

Preheat oven to 220C/200C Fan/Gas Mark 7

Remove from the fridge and slice each side into about 6 to 8 sausage rolls, depending on how big you want them to be.

Transfer to a lightly greased baking tray and brush with the remaining blended egg mixture.

Optionally sprinkle with sesame or poppy seeds.

Cook in the oven for 20 to 25 minutes, or until the pastry is a golden brown and the sausage meat is cooked through.

Leave to cool down for around 10 minutes before serving.