Preheat the oven to 400°F (200°C). Line a baking sheet with parchment.

In a bowl, combine the sausage meat, minced onion, sage, parsley, cranberries (if using), orange zest, nutmeg, Dijon, and a generous pinch of salt and pepper. Mix gently until just combined — avoid overworking so the meat stays tender.

Lightly dust your work surface with flour and roll each puff pastry sheet into a rectangle roughly 10x14 inches, keeping the pastry cold.

Divide the sausage mixture into two equal long logs and shape each log down the center of a pastry rectangle, leaving a 1/2-inch border at the long edges.

Brush the pastry border with a little egg wash. Fold the pastry over the meat, sealing the edges by pinching gently. Turn seam-side down and press lightly to flatten to an even thickness.

Using a sharp knife, trim ends and score the top into 8–10 pieces, or cut into individual rolls. Transfer to the prepared sheet, spacing them evenly.

Brush each roll generously with egg wash; sprinkle seeds if desired. Chill 5–10 minutes (optional) to firm up the pastry for a better rise.

Bake for 20–25 minutes, rotating the tray halfway, until pastry is deeply golden and the filling registers 160°F (71°C) internally.

Rest briefly on a wire rack before serving so the juices settle and the pastry remains crisp.