Lightly dust a clean surface with flour and roll out one pastry sheet to flatten it. The pastry should be rolled large enough so that it will cover the sausage. The sausage that I use comes in six pieces to a pound. So, I roll the pastry so that it is wide enough for two sausages to fit end to end. When rolled, they will use about one-third of the length. I cut the pastry after I have the sausage laid on the pastry. You can cut the pastry before you put the sausage on it, if you prefer.