Description
Sausage Cranberry Brie Bites are a delightful appetizer featuring flavorful Johnsonville Italian sausage, sweet cranberry sauce, and creamy brie cheese wrapped in buttery puff pastry. Perfect for holiday gatherings or any festive occasion, these bite-sized treats combine savory and sweet flavors with aromatic herbs for an irresistible savory snack.
Ingredients
Scale
Pastry and Filling
- 1 sheet frozen puff pastry
- 8 ounces Johnsonville Ground Italian Sausage (Sweet, Mild, or Hot)
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped sage (plus 1 teaspoon for garnish)
- 2 teaspoons freshly chopped rosemary
- 1 egg
- 1 tablespoon water
- ½ cup jellied cranberry sauce
- 4 ounces brie, rind removed and sliced thin
Instructions
- Thaw Pastry: Thaw the sheet of frozen puff pastry for 40 minutes or as directed on the package to make it pliable for rolling.
- Preheat Oven: Preheat your oven to 400°F and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cook Sausage: In a medium skillet over medium heat, cook the Johnsonville Ground Italian Sausage with the minced garlic until browned, breaking it apart as it cooks. Stir in the freshly chopped rosemary and one tablespoon of sage, cook for another three minutes, stirring occasionally, then drain excess fat.
- Make Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash which will help seal and brown the pastry.
- Prepare Pastry: Place the thawed puff pastry on a lightly floured surface, brush the entire sheet evenly with the egg wash.
- Add Layers: Spread the jellied cranberry sauce evenly over the egg-washed dough, then layer the cooked sausage on top. Evenly place the thin brie slices over the sausage layer.
- Roll Dough: Starting at a long edge where the brie slices are horizontal, carefully roll the dough into a jelly roll shape, ensuring it’s tight but not squished.
- Slice and Arrange: Use a sharp knife to cut the roll into 14 slices, approximately ¾ to 1 inch thick. Arrange the slices cut-side up on the prepared baking sheets.
- Final Touch and Bake: Brush the tops and sides of each bite with remaining egg wash, sprinkle with the remaining teaspoon of freshly chopped sage, and bake for 15 minutes until golden and puffed.
Notes
- You can substitute sweet Italian sausage with mild or hot varieties to adjust the spice level.
- If you prefer a stronger herb flavor, increase the sage and rosemary slightly.
- Make sure to remove the rind from the brie to ensure smooth melting in the bites.
- Rest the baked bites for 5 minutes before serving for easier handling.
- Use a sharp serrated knife to get clean slices when cutting the rolled dough.
- For a vegetarian option, replace sausage with sautéed mushrooms or plant-based sausage.
Nutrition
- Serving Size: 1 bite
- Calories: 180 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 40 mg
