Preheat oven to 425. Line a cookie tray with a silicone baking mat, or parchment paper.

Open up the puff pastry and cut it in half lengthwise on a cutting board.

In a mixing bowl, whisk the egg till a little foamy. Add the sausage, panko break crumbs, parsley, thyme, rosemary, sage, garlic powder, onion powder, salt and pepper. Mix together well with your hands till everything is well combined.

Divide the sausage mixture in two and form in to logs down the center of each half of the pastry.

Brush some egg wash down the sides and wrap the pastry gently around the sausage, pushing the pastry together to seal.

Flip the long rolls over placing the seam on the bottom and cut each log in half and then each half again in to four or five, giving you 16-20 sausage rolls total, depending on how big you want them.

Cut two small slits in the top of each roll, place the rolls on the prepared cookie tray.

Brush each roll with egg wash.

Bake for 15-18 minutes or until they are puffed up and golden brown on top.

Let cool slightly and serve. They can be stored in a baggie in the refrigerator and snacked on for a few days. (They don’t usually last that long.) They are good cold, or heat for 15-20 seconds in the microwave if desired.