• Preheat the oven to 200c fan | 220c | 390c or equivalent.
• Roll 320g Puff Pastry out on a floured surface to about ¼ inch thickness. Or unroll a sheet of ready rolled pastry.
• Cut the sheet into half lengthways with a sharp knife.
  
• Skin enough sausages to get 500g Chorizo Sausage Meat. You can supplement some of the chorizo sausage for some regular pork sausage meat like I did.
  
• If needed, mix the sausage meat together in sections until it is all fully and evenly combined.
  
• Place the sausage meat around ⅔ of the way along each pastry strip. Make sure it reaches from end to end. You can mould the sausage meat into the right shape. Make sure to press the end of one sausage into the next if you are using skinned sausage.
  
• Beat 1 Egg in a small bowl. Use a pastry brush to cover one side of the exposed pastry.
  
• Start to roll the pastry around the sausage meat starting with the unwashed section. Keep the pastry nice and tight to the sausage meat. Repeat with the second half.
  
• Continue to roll until the meat is totally contained in the pastry. Wet your finger a little and gently press along the pastry seam - this will allow the pastry to meld together and reduce the likelihood of the pastry coming apart as it cooks.
  
• Use the same sharp knife to cut the end off of each roll to neaten it up if needed.

  Note - Use the knife to saw rather than press down or you will squash the rolls. Wipe the knife in between each cut. Don't forget not to press to hard.
  
• Cut each roll into half. Then each quarter in half and then half again to end up with a total of 16 sausage rolls. You can actually cut them into any size you prefer!
  
• Move each roll to a lined baking tray, seam side down. Make sure the rolls each have ample room to expand.
  
• Generously egg wash the top and sides of each sausage roll.

  Make sure to not wash the exposed ends or sausage meat.
  
• Sprinkle the tops of the sausage rolls with roughly ⅛ tsp Paprika.
  
• Then lightly crush around ⅛ tsp Sea Salt Flakes over the tops.

  You can skip these steps or use another topping like sesame seeds if you prefer.
  
• Bake for 15 minutes until light golden brown. They may need slightly longer depending on your oven. Use your eyes and judgement. If your oven does not cook evenly, turn the tray midway through cooking.
  
• Try to let them cool a bit before serving but I think we all know they're not going to last long!
  

To Air Fry (see notes section for more guidance)

• Prepare the sausage rolls per the oven instructions but apply the egg wash without moving them to a tray.
• Preheat your air fryer if your version requires you to.
• Once hot, remove the basket and lightly grease using an oil spray (not fry light) or brush on some oil. Be careful because the basket will now be hot.
• Use tongs to carefully place the rolls into the basket. Make sure to leave enough room for the rolls to puff up.
• Cook for 15 minutes at 180c/350f.
• Remove the rolls from the basket to a cooling rack then continue to cook the remaining rolls in as many batches as you need.