To a pan add the cranberries, applesauce, cinnamon, nutmeg, sugar and water. Bring to a simmer over medium heat, when bubbling, turn down to low and cook, stirring until all the cranberries pop. If it is too thick, add more water until you reach your desired consistency. Taste and add more sugar if needed. Remove from the heat and set aside.

Preheat oven to 400°F/200°C. Cover a large baking sheet with parchment/baking paper.

On a clean work surface (away from the raw meat), dust with flour and roll out the puff pastry to a 4 x 24 inch (10 x 60 cm) rectangle, with the long edges closest to you. Depending on the size of your pastry, you may need to cut and piece the pastry together to make it longer

Place the sausage meat down the length of the pastry, at the edge closest to you then take the edge closest to you and roll over the meat to create a nice roll, don’t overlap the pastry too much, just a little and trim off the rest. Press the seam to seal and make sure it is on the bottom. Transfer the roll to the baking sheet with the edge of the pastry on the bottom and shape into a circle, sealing the ends together as best you can.

Use a sharp knife, or kitchen shears, cut the pastry every 2-inches (5 cm) along on the top and a little down the sides of the entire length of the roll, just to reveal the meat.

Brush with the rest of the egg wash all over the pastry, sprinkle with sesame seeds. Bake for 30-35 minutes until the pastry is golden brown.

When removed from the oven allow to rest before serving.