Preheat the oven: preheat the oven to 180°C / 350-375°F / Gas Mark 4-5.
Thaw pastry: remove packaging from pastry sheets and set flat in front of you. Allow to defrost (will take 5 mins).
Prep the sausages: remove the casing from each sausage starting at one end and working up to the other. Note 2
Combine filling ingredients: add the sausage meat, pork mince, cranberry sauce, chopped pistachios, dried onion, cinnamon, salt and pepper to food processor bowl. Blitz to combine. Roll the filling out and wrap in cling wrap (optional).
Roll the sausage rolls: working one sheet at a time lay the pastry sheet onto a chopping board and transfer the rolled filled on top. Roll the pastry sheet around the filling. Brush the whisked egg onto the overlap and press gently to seal. Note 3
Cut into portions: use a knife to trim the excess pastry off each end and then cut each rolled sausage into 4 small sausage rolls Note 4
Coat with egg: use a pastry brush to coat the top part of the sausage rolls with the whisked eggs Note 5
Decorate: sprinkle sesame seeds over the top of the sausage rolls (the egg will ensure they stick).
Oven Bake: place in the oven for 25- 30 mins or until the pastry has turned light golden brown.
Serve: provide either tomato sauce (ketch up), BBQ, cranberry sauce or plum sauce and dig in!