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Place the dried stuffing mix in a large mixing bowl and add 425ml boiling water (or whatever amount it says on the packet)
Give it a stir and leave to cool.
Heat the oven to 190C fan
Slice open the sausage skins and pull the skins away from the meat discarding them.
When all the sausage meat is in the bowl, season with salt and pepper and use your hands to ensure it's combined.
Roll out one of the sheets of pastry and cut it in half widthways.
Spoon roughly a quarter of the sausage mix evenly down the middle of one of the pastry strips.
Fold one side of the pastry over the top of the sausage meat and press the edges firmly together.
Use the prongs of a fork to make indents down the edge and trim to neaten.
Brush with beaten egg, cut it into 4 equal pieces.
Make 3 slits in the top of each sausage roll and place them on a lined baking tray.
Repeat with the remaining 3 strips of pastry and sausage meat until you have 16 sausage rolls.
Bake in the oven for 20-25 minutes until golden brown and cooked through.