Prepare a baking tray. Put a sheet of baking paper on the baking tray.
Wrap each sausage in a piece of puff pastry. The dough may completely cover the ends of the sausages. You can also leave the ends uncovered, as I did. For five sausages I used a sheet of puff pastry weighing 250 grams.
You can additionally cut the dough with a sharp knife. However, it is not necessary. Brush the puff pastry from the top with a little egg, beaten with a fork. Since you don't need a lot of eggs, I recommend that you use one quail egg.
You can also sprinkle the prepared sausages with black or light sesame seeds or a pinch of your favorite herbs, e.g. Provencal.
Place the tray with sausages in puff pastry on the middle shelf of the oven preheated to 200 degrees. Baking option: up / down. Bake the sausages for about 15 minutes, until the dough is golden.
Sausages with puff pastry can be removed from the oven immediately after baking.