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Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a large bowl, combine the ground sausage, onion, bread crumbs, 1 egg, garlic, sage, salt, and pepper. Mix until just combined. Set aside.
On a floured surface, roll out the puff pastry into a 12" square. Cut lengthwise into two 6" x 12" rectangles.
Divide pork mix in half and shape it into two 12" logs down the middle of each rectangle.
Whisk together the milk and remaining egg.
Brush the exposed pastry of one of the rectangles with egg wash. Fold one side over the filling, then the other side. Press the seam to seal. Flip seam-side down.
Repeat Step 3 with remaining rectangle.
Cut width-wise into 2" pieces. Space evenly apart on the prepared baking sheets.
Brush with remaining egg wash and score the top of each roll twice.
Bake for 25-30 minutes or until puffed and cooked through, flipping and rotating the pans halfway through.
Serve warm at the annual Christmas party at Skeldale House!