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Combine the pork mince, parmesan, parsley, garlic, salt, pepper and fennel seeds in a large bowl, mixing well.
Place the puff pastry on a flat surface, cut the sheet in half horizontally, and divide the sausage mix evenly into two.
Shape the filling into two sausage shapes, placing one sausage down the centre of each piece of pastry. Roll the pastry around the filling and seal the edges with egg wash. Place the sausage rolls on a baking tray lined with baking paper, seal side down and chill for 20-30 minutes to firm up. Cut into 4cm lengths.
Preheat the oven to 190C fan-forced (210C conventional). Brush the sausage rolls with egg wash. Bake for 15-20 minutes until the pastry is crisp and golden and the filling is cooked.
Serve with tomato sauce or relish.