You will need:
500g of Puff Pastry
400g of Well Hung Organic Sausage Meat
A sprinkle of ground Nutmeg
1 x small red onion, roughly chopped
100g of roughly chopped dried cranberries
1 x Egg, beaten
Cook the onion until softened and let cool slightly. Then add to the sausage meat, ground nutmeg and cranberries. Combine the ingredients evenly so that the cranberries and onion are distributed throughout.
Roll your puff pastry out into a large rectangle of the thickness of a one pound coin, then cut into two long rectangles. Place a layer of sausage meat mixture down the centre of the pastry. Then lightly brush the beaten egg on the edge of the pastry either side of the sausage meat. Fold the pastry over to one side and seal by pressing a fork gently along the edge.
Cut the sausage rolls into the sizes that you want and space them out on a baking tray. Brush the beaten egg over the top of the pastry and sprinkle with sesame seeds. Bake in a preheated oven for 25-30 minutes or until puffed, golden and cooked right through.