Preheat the oven to 400°F and line a baking sheet with parchment paper.

Unroll the puff pastry sheet on a lightly floured surface. Spread 2 tablespoons of the Dijon mustard evenly across the pastry.

Place one sausage along the long edge of the pastry and roll it up, cutting away excess pastry. Repeat with the remaining sausages.

Use a knife to score two or three shallow lines on each roll to create knuckle marks.

Press one almond into the end of each roll to form a fingernail.

Arrange the rolls on the baking sheet, brush them with the beaten egg, and sprinkle lightly with salt.

Bake for 20 to 25 minutes until the pastry is golden and the sausages are cooked through. Serve the remaining tablespoon of Dijon mustard on the side for dipping.