Step 1: Prepare Your Ingredients First, unroll the 320 grams of ready-rolled puff pastry and slice it lengthwise into two long strips. Remove the skins from the 5 thick pork sausages and stretch them as needed along the center of each strip, using two and a half sausages per strip.

Step 2: Assemble the Rolls Brush the top of each pastry strip with the lightly beaten egg for egg wash. Roll up from the bottom to fully enclose the sausages, sealing the edges with more egg wash. Place the rolls seam-side down and press the seams with a fork to seal tightly.

Step 3: Shape and Arrange Arrange the rolls on the prepared tray in a spiral or ring shape if you want a fun presentation, sealing the ends with egg wash. Cut small rolls from the outside toward the center without cutting all the way through, then twist each piece 90 degrees so the sausage stands upright.

Step 4: Bake to Perfection Brush all visible pastry with egg wash for a golden finish, then bake for 18 to 25 minutes until golden brown. Let the rolls cool slightly before serving them warm or cold, adding optional garnishes like rosemary, vegetables, or condiments in the center if arranged in a ring.