1. Preheat oven to 400ºF. Line two baking sheets with parchment paper. On a lightly floured surface, roll out pastry sheets into two 10x12-inch rectangles. Cut in half lengthwise to form four 5x12-inch rectangles.

2. In a large bowl combine sausage, onion, one of the eggs, thyme, Worcestershire sauce, garlic, pepper, and salt. Mix well until combined.

3. Place one-fourth filling mixture onto middle of one pastry sheet and shape into a long log. Repeat with other pastry sheets and remaining filling. Lightly beat remaining egg; brush long edges of each pastry sheet with egg. Carefully pull each pastry sheet over filling from the other long edge and roll up, pinching the seam to close.

4. Using a serrated knife, slice each roll crosswise into three even pieces. Place seam side down on prepared baking sheets. Brush tops and sides of rolls with beaten egg. If using, sprinkle sesame seeds over top.

   Test Kitchen Tip: For appetizer size sausage rolls, slice each roll into 10 even pieces before baking. Bake for 18 to 20 minutes.

5. Bake until golden brown and cooked through (165°F), 18 to 20 minutes.

6. Cool on pans for 5 minutes. Serve warm with desired dipping sauces.

How to Make Sausage Rolls Ahead

Sausage rolls can be made ahead and stored in the freezer, unbaked, for up to two months. Brush with egg wash and bake from frozen about 25 minutes or until cooked through (165°F).