Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a mixing bowl, combine the ground pork sausage, chopped dried cranberries, fresh sage, salt, and black pepper until evenly mixed.

Unroll the puff pastry on a lightly floured surface and cut it in half lengthwise to form two long rectangles. Divide the sausage mixture in half and shape each portion into a long log along the center of each pastry rectangle.

Fold the pastry over the filling and press the edges to seal. Cut each roll into four equal pieces and place them seam side down on the baking sheet.

Brush the tops of each piece with the beaten egg. Bake for 20 to 25 minutes until the pastry is golden and the filling reaches 160 degrees inside.