The Puff Pastry Sausage Rolls

It could nor be easier but remember the better the quality sausage the better the sausage roll, I would always look for 80% or more meat content if you buy cheap ones two things can happen they will be soggy and the sausage filling will shrink..why? Because there is too high fat and water content that leaks out. Oh and a quick tip if you don’t have greaseproof baking paper you can usually use the paper that the shop bought pastry comes in...but be careful the cheaper stuff can catch in the oven giving a slightly acrid taste to your rolls 👍