Loose Sausage Preparation

1. Beat 1 egg for every 1/2 pound of raw ground sausage and set aside.

2. Add the ground sausage, beaten egg and a palmful of breadcrumbs to a mixing bowl. Mix the sausage and binders by hand until incorporated.

3. Lay a piece of plastic wrap on the work surface and turn the sausage out onto it. Form the ground sausage into 3-inch-long, 1- to 1 1/2-inch-wide cylinders, like a link without the casing.

4. Tighten the plastic wrap over the sausage and twist the ends in opposite directions. Bring a pot of water to a simmer.

5. Poach the sausage until it reaches an internal temperature of 165 degrees Fahrenheit, about 20 minutes. Check the temperature of one or two sausages with a digital thermometer.

6. Drain the water from the sausages and let them cool to room temperature on a plate. Place the sausages in the freezer for about 15 to 20 minutes to chill.

Wrapping and Baking the Sausage

1. Heat the oven to 425 F. Take the puff pastry out of the freezer and let it thaw at room temperature.

2. Beat a couple eggs with a touch of water and set aside. Sprinkle a scant amount of flour on the work surface and a rolling pin.

3. Unfold the puff pastry on the floured work surface and roll it out to 1/4-inch-thick, 12-inch squares. Take the sausage out of the freezer or refrigerator.

4. Cut the kielbasa into 3-inch-long pieces. Unwrap the fresh sausage if using.

5. Slice the puff pastry into 4-inch-squares using a pastry wheel. Place a piece of sausage in the center of each.

6. Wrap the pastry around the sausage lengthwise and press to seal. Fold the ends of the pastry over the seam and gently press to seal.

7. Brush the egg wash over each wrapped sausage and place them in a sheet pan lined with parchment paper seam-side down.

8. Bake the sausage rolls until puffed and golden brown, about 20 to 25 minutes.