Season the sausagemeat and mix in the sage and divide into 3.
Lay the pastry out flat and cut each piece in half lengthways.
Divide the turkey meat into 3 and lay a strip of meat along t the middle of three lengths of the pastry.
Lay the cranberries on top of the turkey meat and add a layer of sausagemeat.
Use beaten egg to paint a strip along one side of the pastry and carefully roll up. Pinch the edges to seal.
Arrange the 3 lengths of sausage roll into two rings, one inside the other. As a guide you will need about a third of one and a whole one for the smaller ring and the remainder for the larger one.
Cut into 24 pieces, which will be slightly wedge shaped and then place on a non stick baking tray.
Brush with beaten egg and use the last piece of pastry to cut out little decorations if you wish. Brush the decorations with egg wash.
Place in a 220C/200FAN/425F/Gas7 oven for about 35 minutes until the pastry is cooked through.
Transfer to a wire rack to cool slightly then arrange on a platter in a wreath shape.