Preheat the oven to 200 C / 180 C fan / Gas 6. Line a baking tray with baking parchment.
Remove the sausages from their skins by splitting down the middle with a knife then transfer sausage meat to a bowl. Add the sage, thyme, salt, pepper and garlic to the bowl and mix the ingredients by hand. If the mix sticks to your hands add a little oil.
Roll out the puff pastry and cut the pasty down the middle, not across. Section half of the meat into cylinders and lay them the length of the pastry (on one side). Roll the pastry up starting from the side with the meat.
Transfer the 2 rolls to the prepared baking tray and cover with the brush with a little egg. If you don't have a brush, use a rolled up piece of kitchen paper.
Bake in the pre-heated oven for 20 to 30 minutes or until the pastry is golden and the meat is fully cooked and no longer pink.
The better the quality of the sausages, the tastier and easier it is to handle.
Serve with half a tin of baked beans between the two.
Optional: 2 teaspoons of dried garlic