Thaw the puff pastry sheets following package directions. Separate the pastry into 3 or 4 rectangular pieces. Each piece should be about 4 to 5 inches x 7 to 8 inches. Depending on the brand of puff pastry, the pieces might have to be rolled out to size on a lightly floured surface.

If you are making homemade sausage, combine the ground pork with the herbs and spices. Mix until thoroughly blended.

Separate the sausage into 3 or 4 equal portions (depending on the puff pastry pieces) and roll to form a cylinder the length of each dough portion. Lay the sausage cylinder on the dough, dab a little water along the long edge, and roll it up to encase the sausage roll. Place the roll, seam side down, on a large baking sheet lined with parchment paper. Repeat with the remaining pork sausage mixture and pastry.

Refrigerate for 1 hour or put the baking sheet in the freezer until firm.

Heat the oven to 400 F.

Mix the egg with the milk or cream.

Brush the rolls lightly with the egg wash mixture and then cut them into 1-inch pieces. If desired, sprinkle with sesame seeds.

Arrange the sausage rolls on the parchment paper-lined baking sheet and bake for 25 to 30 minutes, or until golden brown.

Serve them with ketchup or aioli. Or make a spicy Sriracha ketchup with about 1 tablespoon of Sriracha sauce to each 1/4 cup of ketchup.