Roll out 500g packet puff pastry on a floured surface (or use ready rolled). Cut into 2.5 cm (1”) strips and dot with tomato ketchup, mustard or yeast extract.

Take each strip of pastry; place a Pork chipolata sausage on each strip and wind-up. (Sufficient pastry to make about 24 ‘twist’ rolls).

Brush with egg and milk beaten together and place on a baking sheet and cook in a preheated oven for approximately 15 minutes until golden.