Line a large baking tray with baking parchment. Make sure the tray is long enough for the finished 25 cm sausage rolls, or use two trays if needed.

Preheat the oven to 200°C fan or 220°C conventional. Keep the puff pastry chilled until you are ready to use it.

Unroll the puff pastry sheets on a lightly floured surface if needed. Cut each sheet into two long rectangles, large enough to wrap around one full Bacon Frankfurter with a small overlap for sealing.

Spread a thin line of cranberry sauce down the centre of each pastry rectangle. Add a few thin strips of brie alongside the cranberry. Do not overfill, as too much cheese can leak during baking.

Place one Bacon Frankfurter on top of the cranberry and brie. If using mustard, brush a very thin layer onto the pastry or sausage before rolling. Add a little thyme and black pepper if using.

Brush one long edge of the pastry with beaten egg. Roll the pastry firmly around the sausage, keeping the join underneath. Press the seam gently to seal. Tuck or crimp the ends lightly so the filling is enclosed but not squeezed too tightly.

Place the sausage rolls on the lined tray and chill for 20 minutes. This helps the pastry hold its shape and bake more cleanly.

Brush the tops with beaten egg. Score shallow diagonal lines across the pastry without cutting through to the sausage. Sprinkle with sesame or poppy seeds if using.

Bake for 25 to 30 minutes, or until the pastry is well risen, deep golden and crisp. The sausage centre should be fully heated through according to the product’s handling instructions.

Leave to rest for 5 minutes before serving. Serve whole as a substantial hot snack, or cut in half for café, pub or counter service. Mustard, curry ketchup, pickles, slaw or dressed leaves all work well alongside it.