Heat your oven up to 200°C.
Finely dice the yellow onion and finely chop the fresh herbs.
In a large bowl, mix the sausage meat, herbs, onion, nutmeg and garlic granules. Season with salt and pepper to taste and mix by hand until evenly incorporated.
Lay out your puff pastry sheet and cut down the middle lengthwise.
Split the sausage mix into two portions and roll each half into long cylinders. Place each one onto the middle of one of the halves of the pastry sheet.
Spread the cranberry sauce along the side of each of the sausage fillings, making sure it spreads evenly along the roll.
Fold the pastry around the sausage and cranberry sauce, allowing the edges to overlap. Use the prongs of a fork to press the edges of the pastry together and seal the roll shut.
Cut each roll into 8 equally sized sections. Place them onto a baking tray with a rack.
Crack the egg into a bowl and beat it. Brush the egg over each of the sausage rolls.
Sprinle 3-4 fennell seeds onto each of the sausage rolls to decorate.
Place the tray into the oven and bake for 25-30 minutes.
