How to Make Sausage Rolls

Shop-bought, ready-made puff pastry
6 large, good quality pork sausages
1 tsp SIDS CRAZY SALT
1 beaten egg, to glaze
Flour, to roll and dust the pastry

Preheat the oven to 200°C.
Roll out the pastry on a floured surface to a thickness of about 5 mm, (if the pastry is too thick the sausage rolls will be soggy in parts) making a rectangular shape. Don't worry too much about making the perfect shape, you can always trim the edges to make the shape more rectangular.
Cut the pastry shape in half to give two separate pieces of pastry.
Carefully remove the skin from the sausages then sprinkle with SIDS CRAZY SALT. Lightly roll the sausage meat between your palms to loosen the meat a little.
Place the sausage meat along the centre of the pastry. Using a sharp knife, cut strips from the sausage meat through the pastry to the edge of the pastry.

Plait the pastry over the sausage meat working down the pastry. Gently pat the pastry strips with a finger to bring them together.
You can leave the sausage rolls whole, slice into individual rolls or do a little of both.
Lightly oil and flour a baking tray and place the sausage rolls on the tray.
Using the pastry brush, brush the sausage rolls evenly with a little beaten egg. (this will give the pastry a lovely golden colour and a crisp texture)
Place the sausage rolls in the middle of the oven for about 20-30 minutes until cooked through and golden in appearance.
Serve hot and crisp straight from the oven.