Take the puff pastry out of the freezer approximately 30 minutes before you are ready to roll the sausage rolls.
2 sheets Frozen puff pastry
Preheat the oven to 400°F.
Add the ground pork, egg, panko, and dried seasonings to a large mixing bowl. Using clean hands, mix the pork mixture until everything is combined and the texture is paste-like.
1.5 lbs Ground pork, ½ teaspoon Ground sage, ¼ teaspoon Ground nutmeg, 2 teaspoon Kosher salt, 1 teaspoon Garlic powder, ½ cup Panko breadcrumbs
Transfer the sausage filling to a large freezer bag, or a piping bag. Close the top of the bag, and cut the end off of one corner to pipe the sausage meat out.
Cut each puff pastry sheet in half, horizontally. Spread Dijon mustard on ⅓ of each puff pastry portion.
2 tablespoon Dijon mustard
Pipe the sausage filling on top of the Dijon mustard portion of the puff pastry. Using your fingers, gently flatten the sausage meat.
Using a pastry brush, brush the clean edge of the puff pastry with egg wash.
1 Egg
Fold the puff pastry over the sausage filling, and roll into a log sealing the puff pastry with the egg wash side of the pastry. Cut each log portion into 8 individual sausage rolls.
Arrange the sausage rolls onto a sheet tray. Brush the tops of the rolls with egg wash, and bake for 25-30 minutes.