Preheat the oven to 400° F.

Combine the ground pork, breadcrumbs, water, and seasonings in a food processor and pulse together until well combined. 

Cook a small amount of the sausage to check your seasons, adjust as necessary. Refrigerate after mixing.

On a floured surface roll out the sheet of puff pastry sheet. Work into a 10” x 14” or 15” rectangle. Place it on a parchment-lined baking sheet, and then cut in half lengthwise.

Place a 1” - 1.5” roll of half of the sausage on each strip of pastry. 

Fold the pastry over the sausage and use a fork to seal the edges together. 

Cut each roll into 2”-3” sections, or your preferred size.  Cut 2 to 3 diagonal slits in each piece to release the steam. 

Brush the pastry with egg wash. 

Bake at 425° F for 25 to 30 minutes.  The sausage rolls are done when the pastry is deep golden brown and the sausage has reached an internal temperature of 165?. Allow to rest for 10 minutes before serving.