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In a bowl, mix the sausage, onion, garlic, breadcrumbs, Dijon, Worcestershire, thyme, parsley, black pepper, paprika, and salt if needed. Mix just until combined. Do not overwork it.
Preheat oven to 400°F (200°C). Line a baking tray with parchment paper. Roll the puff pastry lightly on a floured surface into a rectangle. Cut it lengthwise into 2 long strips.
Divide the sausage mixture into 2 long logs and place one down the center of each pastry strip. If using cheese, sprinkle it over the sausage. Brush one edge of each pastry strip with beaten egg. Fold the pastry over the sausage filling and press to seal. Turn seam-side down.
Slice each log into 6 equal pieces for medium rolls, or smaller pieces for party-size bites. Place on the prepared tray with a little space between each one.
Mix the beaten egg with 1 tsp water. Brush the tops of the rolls with egg wash. Sprinkle with sesame seeds or seasoning if using. Cut a tiny slit in the top of each roll so steam can escape.
Bake for 25–30 minutes, until the pastry is deep golden and puffed and the sausage is cooked through. Let cool for 5 minutes before serving.