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Preheat the oven to 200°C (400°F/Gas Mark 6). Pulse the brioche in a food processor for chunky crumbs or you can do this by hand.
Mix the sausage meat, stuffing and parsley in a bowl and then season. Gently fold in the brioche with a spatula for a lighter buttery crumb. Using your hands, shape into a large roll about 21cm long and wrap in clingfilm making sure not to press it too much so the stuffing stays nice and crumbly. Chill for at least 1 hour or up to 2 days is fine.
Cut off one third of the pastry and roll out on a lightly floured board into a rectangle large enough to take the sausage roll. Brush with the egg wash and then roll out the rest of the pastry to cover. Use a fork to secure the edges and prick the top with a toothpick. Brush again with egg wash and bake for 30 minutes, then reduce the temperature to 170°C (325°F/Gas Mark 3) and cook for another 15 minutes or until cooked through and golden brown. Carve into slices on a platter to serve.