Preheat the oven to Gas Mark 7, 220°C, 425°F. Unroll the pastry and cut it down the middle lengthways.
Remove the skin from the sausages, then place them down each length of pastry and cut the pastry across so that each sausage sits on its own square. Mix the yolk and milk and use as a glue on the edge of each square, then wrap them up. Press the edges gently together and lay joined-side down on a lightly oiled oven tray.
Brush the tops with the rest of the egg mix and sprinkle some sesame seeds on top. Bake for 25-30mins or until golden.
I serve the sausage rolls with a plateful of chopped raw veggies - and ketchup, of course.
Fay's Family Food by Fay Ripley, text © Fay Ripley 2009, photography © David Munns 2009, published by Michael Joseph.
See more Sausage recipes
Freezing and defrosting guidelines
Store them uncooked, wrapped in cling film in the freezer. When you want to cook them, remove from the freezer and cook from frozen at Gas Mark 7/220°C/425°F for 25 to 35 minutes or until they turn a golden brown colour and the sausage meat is cooked through.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.