Cut each sheet of pastry into 6 rectangular pieces (cut each pastry sheet in half and then cut each half into thirds).
Using a rolling pin, roll each rectangle 2cm larger along the long side and place a chipolata in the centre of one long edge of the pastry and roll pastry, enclosing the chipolata and pinch each end firmlyu to close and forming a bonbon.
Place bonbons on prepared trays and brush with egg and sprinkle with seasame seeds (or poppy seeds or even a mix).
Bake for 20-25 minutes or until pastry is golden and crisp.