Remove the casings on the sausages by scoring the sausage end to end with the tip of a knife. Grab the split casing on one end with your thumb and forefinger and pull back the casing. Place the sausage meat into a bowl and mix with the parsley, dijon, half the fennel seeds (if using), ½ the egg, breadcrumbs and seasoning.
Cut the puff pastry sheet in half lengthways, spread the chutney (if using) evenly across the pastry.
Divide the sausage mixture in half, shape into sausage shape and place one half of each onto the pastry sheets. Roll the pastry around the filling. Divide each roll into six to give you 12 sausage rolls in total. Arrange on a tray lined with parchment paper. Brush with the egg yolk and sprinkle with sea salt flakes and the remaining fennel seeds.
Bake for 20 minutes until golden brown, remove from the oven and enjoy!
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