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Mix sausage meat, onion and sage together thoroughly in a bowl.
On a floured surface roll out pastry dough into a rectangle, as thin as you can.
Cut rectangle into three strips horizontally and roll sausage meat mixture into three thin long rolls, same length as pastry dough. You may be able to get more than three strips of pastry if you have tripled the mixture.
If sausage meat is too sticky, use flour to roll.
Place one long thin roll of sausage meat onto one strip of pastry.
Brush beaten egg over one edge and fold pastry over sausage meat, making one very long roll.
Press edge lightly and cut into individual sausage rolls. Usually about an inch wide.
Brush each roll with beaten egg after placing on baking sheet.
Bake in high oven for 20 -25 mins until golden brown.
Warm before serving.
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