Preheat your oven to 200°C (392°F) and line a baking tray with parchment paper.
Unroll the puff pastry onto a lightly floured surface and cut into 10x15 cm rectangles.
In a mixing bowl, combine the seasoned sausage meat with a pinch of nutmeg, salt, and pepper, mixing until evenly incorporated.
Divide the sausage mixture into 8 portions, shaping each into a rough log that will fit onto the pastry rectangles.
Place a sausage portion at one end of each pastry rectangle, leaving space at the edges to seal.
Fold the pastry over the sausage and pinch or press the edges to seal, ensuring the filling stays inside during baking.
Line the assembled sausage rolls on the prepared baking tray, and brush the tops generously with beaten egg for a shiny, golden crust.
Sprinkle sesame or poppy seeds on top if using, then bake in the oven for 25–30 minutes until the pastry is puffed and golden brown.
Once baked, remove from the oven and let the sausage rolls rest on a wire rack for 5 minutes to avoid sogginess.
Serve warm, with your favorite condiments like mustard or relish, and enjoy the rustic, flaky goodness of these homemade sausage rolls.
