Created by lisaclm82 on September 12, 2016
Step 1: Preheat oven to 425 degrees.
Step 2: Lay all the sheets of pastry out on your counter top.
Step 3: In a bowl combine the sausage, breadcrumbs, onion, parsley, milk, salt and pepper. The mixture will be quite sloppy - this keeps the sausage rolls moist.
Step 4: To make the egg mix to brush on top: Whisk 1 small egg and 2 tablespoons of milk together in a small bowl. Set aside.
Step 5: Fill a large piping bag (no nozzle) with the mix and squeeze out a long line of mix down the long edge of the pastry, about 1/2 an inch in from the edge. Roll up. Seal the inner edge with a little of the egg mix. Cut each of these rolls in half. Prick each roll a couple of times with a fork. Repeat this until all the pastry and mix is used. Brush the tops of the rolls lightly with the egg mix.
Step 6: Place on a Pam-sprayed baking sheet. Bake for 5 minutes. Reduce the heat to 395 and cook for a further 20 minutes.
Step 7: Slice each baked half into 1-inch pieces. Serve.