Preheat the oven to Gas Mark 6.
Get shop bought Packaged Rolled out Puff Pastry out of the Fridge and rest for a minimum of 10 minutes at room temperature. Use a small pair of scissors too snip a bit of the skin casing of the Sausage and then use your Fingers too take the skin off completely - do all 16 Sausages

Place 2 thick lines of Sausage meat within the already rolled out Pastry (might not need all of the Sausage Meat), leaving generous spaces at the ends, and then bring the length ends together too the middle - tucking the Pastry ends tight too the Sausage Meat with Pastry ends Faceing outwards and then with a short sharp Kitchen knife cut down the middle

Place Baking Parchment Paper onto a Baking Tray and then put the flat bottoms of the Sausage Rolls onto the baking Parchment Paper and then crimp seal the Pastry sides with your Fingers and then beat One hen egg in a small Dessert Bowl with a Dinner Fork and then brush the beaten egg with a Pastry brush over the raw Sausage Rolls and then use the small sharp Kitchen knife again too make 3 small slit's into each of the 2 Sausage Rolls

Place in the oven and bake at Gas Mark 6 for 35 minutes and then place a fresh sheet of Baking Parchment Paper over the top of the cooked Sausage Rolls and then place another Baking Tray over the top and then turn over - discard of the original Baking Tray and then bake with the original Baking Parchment Paper on for 15 minutes and then take it off and crisp up the soggy bottoms by baking for a further 15 minutes

Eat hot or warm, or leave too rest overnight in the Fridge and eat the cooked Sausage Rolls cold