In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Add 1 finely chopped large yellow onion, sprinkling in a pinch of kosher salt and freshly ground black pepper. Sauté for about 5 minutes, or until the onions turn translucent. Stir in the chopped fresh rosemary, sage, 1 pound of sweet Italian sausage, and a splash of Worcestershire sauce, cooking until the sausage is browned, roughly 8-10 minutes.

On a clean, lightly floured surface, roll out a package of thawed puff pastry into a rectangle about ¼ inch thick. Spread an even layer of Dijon mustard, about 2 tablespoons, over the pastry.

Once the sausage mix is ready, evenly distribute it along the length of the prepared puff pastry, leaving about an inch border.

Carefully roll the pastry from one long edge to create a tight log. Join the ends together to form a wreath shape and transfer to a baking sheet. Chill in the refrigerator for about 30 minutes.

While your wreath chills, preheat the oven to 400°F (200°C).

Once chilled, remove the wreath from the refrigerator. Brush the entire surface with the lightly beaten egg. Sprinkle toasted sesame seeds and poppy seeds generously over the top.

Place the prepared Sausage Roll Wreath on a baking sheet lined with parchment paper and bake for 40 minutes.

Once baked, allow your sausage roll wreath to cool for about 10 minutes on a wire rack. Serve warm with cranberry chutney or your choice of dipping sauce.