For the sausage roll:

1. Preheat your oven to 400˚F / 205˚C and line a large sheet pan with parchment paper. 
2. To a skillet over medium low heat, add the onion and cook for 5 minutes, stirring frequently, until softened. Add in the celery and garlic and cook for 3 more minutes, until fragrant. Transfer the mixture to a separate bowl to cool slightly.
3. OPTIONAL: To a small skillet over low heat, add the fennel seeds and toast for 3-5 minutes, stirring occasionally, until fragrant.
4. To a large mixing bowl, add the ground pork, panko breadcrumbs, the cooled onion/celery/garlic mixture, salt, pepper, sage, fennel seeds, thyme, onion powder, garlic powder, and Worcestershire sauce. Use a spatula or your hands to mix everything together until evenly incorporated.
5. For easier shaping, transfer the pork mixture to a long piece of plastic wrap (20 inches+ in length), forming it into a log, then wrapping it up and rolling it out with your hands until it's roughly 18 inches long.
6. The puff pastry we use comes in two sheets. To seal them together, we place one sheet of puff pastry down on a lightly floured work surface, then cut another sheet of puff pastry in half. Brush the edge of the full sheet with the beaten egg, then overlap the half sheet and press down to combine the two sheets. Roll the puff pastry into a rectangle measuring 18x10-inches (45x25-cm). 
7. Use an offset spatula or a knife to spread the dijon mustard into a strip measuring about 2 inches (5cm) wide down the middle of the longer portion of the sheet.
8. Unwrap the sausage log and place atop the dijon, in the center of the puff pastry. 
9. Fold one side of the puff pastry over the sausage, tucking it under. Brush the edge of the other side of puff pastry with egg wash, then fold it over the sausage and crimp the edge with your fingers. At this point, you'll have a log with two open ends.
10. Turn the log over so it's seam side down, then cut 3/4ths of the way through the side of the sausage roll every 1.5 inches. You'll end up with 11-12 sections. Carefully transfer to the prepared baking sheet. 
11. Turn the open ends towards each other to form a circle, then brush a little egg wash on one end of the puff pastry, and pinch them together. Gently turn each section of the sausage roll to expose the sausage, so it looks more like a wreath. 
12. Brush any exposed puff pastry with egg wash, sprinkle with sesame seeds, and bake for 30-35 minutes, until the top is golden brown and the pork reaches 160˚F / 70˚C.

For the cranberry sauce:

1. Add the cranberries, orange zest, orange juice, maple syrup and orange liqueur to a small saucepan over medium heat. Stir well and bring to a simmer, stirring occasionally. 
2. Cook for about 10-15 minutes, then use the back of a wooden spoon or a masher to gently mash any whole cranberries.
3. Remove from heat and serve warm, or refrigerate before serving if preferred.