Preheat oven to 425F
In a large bowl mix together the sausage meat, grated apple, garlic, pepper, and salt.
Lay out the puff pastry and brush 2 tsp of dijon mustard where you will be laying the pork mixture. I like to place pork about 3 inches from one side of the puff pastry.
Remove 1 - 1 ½ cups of pork mixture and form into a long tube shape. Layover mustard.
Using a pastry brush, brush the egg on both sides of the sausage meat, and fold the pastry over the meat filling to form long rolls. I like to cut off the excess pastry and then close the seam using a fork. See above picture.
Once roll is formed, brush on egg wash and then sprinkle with topping of your choice. I love caraway seeds and black sesame seeds.
Place rolls into preheated oven and back for 25-30 minutes or until sausage rolls are a nice golden brown.
Remove from oven and if cutting into smaller segments, use a bread knife to make the job easier!
Serve with curry mayo. (1 cup mayo + 1 tbs curry powder)
