• Remove the puff pastry from the fridge 10 minutes before using, then unroll. Line a baking tray with baking paper.
• Take the skins off the sausages by snipping the ends with scissors then place the end of the scissors underneath the skin and cut slightly and peel the rest off with your fingers. Alternatively squeeze all the meat out of the skins and re-roll.
• Cut the pastry into four sections and brush with egg wash all over.
• Place the sausages on each of the sections near the top. Grab the top part of the pastry (nearest to the sausage) and start to roll until in meets to together. Press together with your fingers to seal and do the same with the end. Make sure the seam is underneath.
• Carefully transfer them to the prepared baking tray and cut about 5 diagonal slits on top with a sharp knife. Place the tray in the fridge or freezer for at least 10 minutes.
• Preheat the oven to 200℃fan/220℃/Gas 6/400℉
• Egg wash the tops of the sausage rolls and bake in the oven for 20 minutes until you have a flaky pastry.

Air Fryer Sausage Rolls

• Cook in the air fryer for 15 minutes at 200℃.