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Preheat oven to 220°C/200°C fan-forced.
Line a large baking tray with baking paper.
Tear sausages into pieces and place sausage meat in a large bowl.
Add relish and season with freshly ground black pepper.
Using a clean hand, mix to combine.
Place 1 sheet of pastry on a clean bench.
Place half of the sausage mixture, in a log shape, along 1 long side of pastry and roll up to enclose filling.
Trim short ends.
Cut into 3cm pieces.
Repeat with remaining pastry and sausage mixture.
Arrange rolls, slightly overlapping and in a wreath shape, on prepared tray.
Brush pastry with egg and sprinkle with sesame seeds.
Season with freshly ground black pepper.
Chill for 10 minutes.
Bake for 20-25 minutes, or until golden and cooked through.
Carefully place the wreath on a serving board.
Sprinkle with parsley.
Place tomato sauce in a small bowl, and arrange in the centre of the wreath.
Serve.