Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

Roll out thawed puff pastry on a lightly floured surface to about ⅛-inch thick.

Cut the pastry into rectangles measuring approximately 3 inches by 4 inches.

Place one mini sausage at one end of each rectangle and roll tightly, sealing the edges with your fingers.

Arrange wrapped sausages on the baking sheet and brush tops with egg wash made from whisking together egg and water.

Bake for 15-20 minutes until golden brown and puffed up.