Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper. Roll out the chilled puff pastry on a lightly floured surface to about 0.5 cm thick, then cut into two long strips roughly 10 cm wide and 20 cm long.
In a mixing bowl, combine the sausage meat with finely chopped onion, minced garlic, chopped herbs, breadcrumbs, and a pinch of salt and pepper. Mix gently until everything is evenly incorporated, being careful not to overmix to keep the filling tender.
Lay a sausage portion along one edge of each pastry strip, leaving about 1 cm free on the sides. With clean hands, gently roll the pastry around the sausage, pinching the seam to seal. Use a little beaten egg along the edge to help it stick.
Cut each rolled pastry into 3-4 cm wide pieces, creating individual sausage rolls. Place them seam-side down on the prepared baking sheet, spacing them evenly apart.
Brush the tops of each sausage roll with the beaten egg to give them a glossy, golden finish. You can also sprinkle a little coarse salt or sesame seeds for extra flavor and presentation.
Bake in the preheated oven for about 20-25 minutes, or until the pastry is puffed, flaky, and a deep golden brown. Keep an eye on them after 20 minutes to prevent overbrowning.
Once baked, remove from oven and let the sausage rolls rest on a wire rack for 5 minutes. This helps the juices settle and keeps the pastry crisp.
Serve the sausage rolls warm or at room temperature, paired with your favorite condiments or simply enjoyed on their own for a crispy, juicy bite.
