Sausage Rolls with Cranberry Sauce

1. Preheat the oven to 400F. Line a baking sheet with parchment paper. Slice the sausages in halves and set them aside.
2. Thaw the puff pastry until it’s malleable to use. On a lightly floured surface, slightly roll out the puff pastry so that it’s a little thinner. Divide the dough into 6 long strips. For each strip, slice it in the middle to create 2 rectangular dough.
3. Using each rectangular dough, roll up the sausage, and place it on the prepared baking sheet with the end of the dough facing downwards. Repeat to make 12 sausage rolls.
4. Beat an egg and brush it over the dough. Sprinkle some sesame seeds and bake it for about 20-25 minutes or until golden brown on top. Let them cool for about 10 minutes before serving.
5. To make the cranberry sauce, in a pot over a stove top, add in cranberries, rosemary, water, sugar and cook over medium heat until the cranberries can be fully mashed. Using a whisk, lightly mash up the cranberries in the pot and stir while cooking. The sauce is done when the cranberries have thickened. You can adjust the sweetness to your likeness.