• Preheat the oven to 200C / 180C / Gas Mark 6 and line a baking tray with a sheet of baking paper. Remove the JusRol pastry from the fridge around 10 minutes before unrolling so it doesn't crack.
• Remove the skin from the sausages and add to a bowl along with the dried sage. Use your hands to 'squish' the mixture together.
• Unroll the gluten free puff pastry and cut it in half crosswise (parallel to the shortest side).
• Spread the cranberry sauce in a line along the length of each piece of pastry, to the right of the centre, but leaving a 1-2cm border along the edge (for eggwashing and sealing the sausage roll).
• Lay the sausage meat in a line on top of the cranberry sauce, then cut the brie into strips and lay this on top of the sausage meat, pressing it into the meat slightly.
• Brush a small amount of egg over the edge of the pastry (on the border you left) before folding the pastry over the sausage meat to create the sausage roll, sealing it with your fingers.
• Use a fork to seal the pastry edge, then a sharp knife to cut each sausage roll into 4, equal-sized pieces.
• Lay the mini sausage rolls on the lined baking tray. Brush each one with egg wash and sprinkle with poppy seeds (if using).

To cook in the oven:

• Place the baking tray in the oven and bake for 20-25 minutes until the sausage rolls are golden and puffy.

To cook in the air fryer:

• Add the sausage rolls to the air fryer basket (leaving space between them) and air fry at 190C for 12-15 minutes, until golden brown. I'd recommend air frying them on the crisp tray to avoid soggy bottoms!