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

In a mixing bowl, combine the beef sausage meat, chopped cranberries, fresh rosemary or thyme, diced onion, minced garlic, nutmeg, salt, and pepper. Mix until all ingredients are evenly combined.

On a lightly floured surface, roll out the puff pastry sheets. Cut the pastry into long strips, about 4–5 inches wide.

Spread the beef mixture in a log shape along the center of each pastry strip. Fold the pastry over the filling and seal the edges. Crimp the edges with a fork to ensure the rolls are securely closed.

Cut the rolls into 2–3 inch pieces and place them on the prepared baking sheet. Brush the tops of the rolls with the beaten egg to give them a golden finish.

Bake the rolls for 20–25 minutes, or until the pastry is golden and the filling is cooked through.

Allow the rolls to cool slightly before serving. Serve with your favorite dipping sauces such as cranberry sauce or honey mustard.