In a bowl mix together seasoning, nutmeg and beef sausage meat. (Use your hands here it is best)

Roll out the puff pastry.

Roll out the pastry to 1cm thick and 34cm x 30cm.

Halve lengthways and place a strip of mince down the centre of each.

Brush the edges with beaten egg, roll up and seal.

Cut the sausage rolls into whatever size you want.

Place on a lined edged baking tray (This catches any rogue juices)

Pierce each sausage roll with a fork and brush with a little beaten egg white.

Bake sausage rolls in preheated 200ºC/Gas 6 oven until golden brown.