Preheat the oven to 400.

Unfold the defrosted pastry sheet and lay it down on a baking sheet. Spread out in each direction using your fingers to nearly double the sheet in size, but not making it too thin where it will rip.

With a knife, cut the sheet into 16 equal squares.

Cut the sausage links (with casings removed) into quarters, so you have 16 pieces in total. In a skillet, cook the sausages on medium-high heat until browned on the outside, about 8 minutes. Drain the grease on a paper-towel lined plate.

Take one pastry square and one sausage quarter and roll the puff pastry around it. You can fold the sides in or tuck them inside. Brush a tiny bit of egg wash on the seams to seal and secure - as well as brushing the entire thing with a little egg wash.

With the poppy seeds in a bowl or on a plate, either roll your sausage into the seeds or drop them on using your fingers, covering all sides. Place back on the baking sheet. Repeat to remaining 15 sausages.

Bake for 15 minutes or until pastry has puffed and browned slightly.

Dip into spicy brown mustard or ketchup. You can use toothpicks to make cute finger hor d'oeuvres!