Lightly flour a flat work area and roll out the puff pastry.
The final area should be about 20x25cm
Using a sharpish knife cut the pastry into strips about 1cm wide. You need to end up with 24 strips.
Carefully cut the chipolatas into half so you have 24 pieces. This is why I like to use the longer chipolata sausages as even in half is still a good size.
Wrap each chipolata with a strip of pastry leaving a gap for the eyeballs to be added later.
Cover a baking tray with parchment paper.
Break the egg into a small bowl and whisk. Brush the beatn egg over the pastry for a lovely colour.
Add the sausage rolls onto to tray and place in the oven.
Bake for 20 minutes until golden brown.
When cooked transfer to a cooling tray.
Whilst still warm, add the eyes and allow to cool.