• Preheat the oven to 190C/374F/gas mark 5 and prepare a baking tray with parchment paper.

Prep the pastry

• To prepare the puff pastry sheet, unroll it while keeping it on the original paper it was rolled up in.

  No need for a floured surface for this step.
• Roll out the pastry with a rolling pin to a slightly larger size, approximately 25cm x 35cm.
• Cut the pastry lengthwise into two equal strips.

  If the edges appear uneven or jagged, you can use a sharp knife to trim them for a neater appearance.

  Having straight edges will make it simpler when assembling the sausage rolls later on.

Make the filling

• Remove the casings from the pork sausages and discard them.
• Place the sausage meat in a bowl and use a fork to gently break it up into smaller pieces.
• Chop the chorizo into small pieces by slicing rings that are approximately 5mm thick, and then cutting each ring into quarters.

  Don't worry about being too precise, the goal is just to have smallish pieces.
• Add the chorizo, finely chopped parsley and pepper to the pork sausage meat.
• Combine well to ensure an even spread of ingredients.

Assembling the sausage rolls

• Divide the sausage mixture roughly in half and place dollops of each half in the middle and along the length of each pastry strip.

  Form the meat into long continuous sausage shapes of equal thickness from end to end (like long logs).
• In a small bowl, combine the egg yolk and milk to make an egg wash.
• Brush the beaten egg wash along the long edge of each pastry strip, creating an egg-washed strip of about 1.5cm wide.
• Bring the non-brushed side up and over the meat mixture.
• Bring the egg-washed side of the pastry strip over to overlap the other side.

  The egg wash will act as a glue to hold the pastry together where the two sides overlap.
• Using your fingers, press along the seam to ensure it holds well and that there are no gaps.

  Don't hesitate to gently stretch the pastry where needed, as it is quite flexible.
• Repeat the same process for the other strip of puff pastry.
• Roll each tube over, seam side down.
• Use clean hands to shape the rolls, smoothing out any lumps or bumps. Gently press down on the tops to create a slightly less rounded shape.
• Brush the sides and top of the pastry generously with the rest of the egg wash to ensure a crispy, golden top.
• Slice each tube into equal portions, approximately 4cm in width.
• Using the tip of a knife, make two small slits on the top of each roll.

  These slits will allow steam to escape while the rolls are baking.
• Sprinkle with sesame or poppy seeds and transfer the sausage rolls onto the lined baking tray.
• Bake the sausage rolls in the preheated oven for approximately 30 minutes, or until they turn golden brown and become puffy.
• Enjoy them hot and fresh from the oven, or at room temperature.