Preheat the oven: Set to 400°F (200°C). Line two baking sheets with parchment paper.

Make the filling: In a mixing bowl, combine the sausage meat, breadcrumbs, Dijon, Worcestershire, parsley, onion powder, garlic powder, salt, and pepper. Mix gently with a fork or your hands until just combined. Don’t overwork it.

Prep the pastry: Lightly flour your work surface. Unfold one sheet of puff pastry and roll it into a rectangle about 10 x 12 inches. Keep it cool to maintain flakiness.

Form the logs: Divide the sausage mixture into four equal portions. Shape each into a long, even log about 1 inch thick. Place two logs along the long edges of the pastry sheet, leaving a small border.

Seal and roll: Brush a thin line of egg wash along the inside edge of the pastry next to each sausage log. Gently roll the pastry over the sausage to seal, placing the seam side down. Repeat with the second pastry sheet and remaining filling.

Chill briefly: Transfer the rolls to the fridge for 10–15 minutes. Chilling helps cleaner cuts and better puff.

Cut into bites: Using a sharp knife, trim the ends if needed, then slice each long roll into 1.5–2 inch pieces. Place them on the lined trays, seam side down, with a little space between.

Egg wash and top: Brush each piece with beaten egg. Sprinkle with sesame or poppy seeds if using.

Bake: Bake for 18–22 minutes, until the pastry is puffed and deep golden and the sausage is fully cooked. Internal temp should reach 160°F (71°C).

Cool slightly and serve: Let them rest for 5 minutes. Serve warm with ketchup, mustard, honey mustard, chutney, or a creamy herb dip.