Preheat the oven to 425.
Cut the puff pastry into 12- 2 inch x 4 inch rectangles.
Form each meatball into a cylinder shape.
Wrap the puff pastry around the sausage.
Brush each roll with egg wash.
Place on a baking sheet, seam side down.
Make 3-4 cuts about ½ way through the thickness of the puff pastry.
Bake 20 minutes without opening the oven.
Allow to cool 5 minutes and then serve.
