Preheat oven at 180 °C (356 °F)
Bind the sausage meat together by removing the casing of the sausages and mixing them with a bit of flour by hand in a bowl.
Lay some flour on your counter top and rolls the sausage meat until it's the same size as the lenght of your puff pastry and uniform in width.
Put the sausage meat the puff pastry length wise – leaving a 2-3cm gap between the meat and the edge of the pastry.
On the other edge of the pastry, create a scallop pattern spreading the pastry with your thumb slightly. This will create a nice seam.
Take the smaller edge of the pastry (2-3cm gap one) and roll it around the meat making sure it's super tight.
Slice your roll to create individual sausage rolls. I tend to do 6 from one pastry sheet.
Lay baking paper onto a baking tray and place the sausage rolls on there making sure the seam is at the bottom.
Spread egg yolk on top of the sausage rolls to give them that nice golden colour and sprinkle some sesame seeds on top of them.
Bake in the oven at 180 °C (356 °F) for around 20 minutes.
500 g Sausages (caramelised onions flavour)
Throw in your flavor