Switch up standard sausage rolls to include cranberries and sage for the ultimate Christmas nibble.
Heat the oven to 200C/180C fan. Heat the butter in a frying pan and add the cranberries, sage leaves, shallots and brown sugar. Cook on a medium heat for 10 minutes until the shallots are soft and the sugar has caramelised. Add 3tbsp of water and bubble for another 4-5 minutes until the cranberries have burst and the liquid has dried to a sticky caramel.
Tip into a large bowl, add the sausage meat, season well and use a fork to mash the ingredients together.
Unroll the puff pastry and cut in half to create two long strips. Divide the sausage mixture in half and spoon down the centre of each strip of pastry. Brush the front edge of each strip with a little beaten egg and fold the back edge of the pastry over the sausage meat pushing the edges together to seal, then use a fork to press along to whole seam. Repeat with the other strip of pastry. Brush the tops of each strip with the remaining egg wash and sprinkle with sesame seeds.
Use a sharp knife to cut each strip into 8 pieces. Put the sausage rolls on to a non-stick oven sheet and bake for 25 minutes until golden brown all over. Set aside to cool a little and serve hot or cold.