Chef John's Sausage Rolls
People often bake the sausage roll whole, then cut it up. But I've found that if you cut them into individual rounds first, the crispier results more than make up for the extra work. I like to eat mine dipped in a bit of mustard.
If time is tight, go ahead and just take some prepared sausage out of the casings, and use that, but by making your own, not only do you get to season it any way you want, but you also know exactly what you're eating.