1-Step 1: Thaw and Prepare Start by defrosting your puff pastry according to the package instructions. This typically means leaving it in the refrigerator overnight or at room temperature for about 30-40 minutes. You want the pastry pliable enough to unfold without cracking, but still cold enough to work with. While the pastry thaws, preheat your oven to 425°F and line a large baking sheet with parchment paper.

2-Step 2: Mix the Sausage Filling In a large mixing bowl, combine the pork sausage with the binding and seasoning ingredients. Add 1/2 cup breadcrumbs, 1 egg, 1 teaspoon thyme, 2 tablespoons parsley, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon salt, and a pinch of pepper. Mix everything together with your hands or a wooden spoon until the seasonings are evenly distributed throughout the meat. Don’t overmix, as this can make the filling tough.

3-Step 3: Divide the Mixture Once your filling is well combined, divide it into 6 equal portions. This ensures each roll has the same amount of sausage, which helps them cook evenly. A kitchen scale can help with precision, but you can also eyeball it if you don’t have one.

4-Step 4: Prepare the Pastry Sheets On a lightly floured surface, unfold each sheet of puff pastry dough. Roll it slightly thinner with a rolling pin, which helps create more layers and a better pastry-to-filling ratio. Use a sharp knife or pizza cutter to divide each sheet into 3 long rectangular sections. You should have 6 rectangles total from two pastry sheets.

5-Step 5: Fill and Shape the Rolls Place one portion of the sausage mixture down the center of each pastry rectangle, leaving about 1 inch of pastry on each side. Fold one long side over the sausage, then fold the other side over to meet it. Pinch the seam to seal it completely, and pat down gently to create an even log shape. This technique is similar to the rolling method used in beef taquitos, where sealing is crucial for the best results.

6-Step 6: Cut and Finish Using a sharp knife, cut each log into 6 portions about 2 inches long. You should end up with approximately 36 rolls total. Pierce the top of each roll twice with a knife to create vent holes, which allow steam to escape during baking and prevent the pastry from becoming soggy. Place the rolls 2 inches apart on your prepared baking sheet.

7-Step 7: Apply the Egg Wash In a small bowl, whisk together the remaining egg with 1 tablespoon of water. This creates an egg wash that will give your puff pastry sausage rolls that beautiful golden shine. Brush the mixture generously over the tops of each roll using a pastry brush. Be sure to coat them evenly for consistent browning.

8-Step 8: Bake to Golden Perfection Slide the baking sheet into your preheated 425°F oven and bake for 20 minutes. The pastry should puff up dramatically and turn a rich golden brown. The sausage should be cooked through with an internal temperature of 160°F. Remove from the oven and let the rolls cool for about 5 minutes before serving. This resting period helps the filling set and makes them easier to handle.