Description
Delight in these savory and sweet Sausage Cranberry Brie Bites featuring tender Italian sausage, melted brie, and tart cranberry sauce wrapped in flaky puff pastry. Perfect as an appetizer or party snack, these bite-sized pastries combine aromatic herbs with creamy cheese and a hint of sweetness for an irresistible treat.
Ingredients
Scale
Pastry
- 1 sheet frozen puff pastry
Sausage Filling
- 8 ounces Johnsonville Ground Italian Sausage (Sweet)
- 2 cloves garlic, minced
- 1 tablespoon freshly chopped sage (plus 1 teaspoon for garnish before baking)
- 2 teaspoons freshly chopped rosemary
Additional Ingredients
- 1 egg
- 1 tablespoon water
- ½ cup jellied cranberry sauce
- 4 ounces brie, rind removed and sliced thin
Instructions
- Thaw Pastry: Allow the frozen puff pastry sheet to thaw for 40 minutes or according to package directions until pliable but still cool.
- Preheat Oven and Prepare Sheets: Preheat the oven to 400°F. Line two baking sheets with parchment paper to prevent sticking.
- Cook Sausage Mixture: In a medium skillet over medium heat, cook the ground Italian sausage with minced garlic until browned, breaking it up as it cooks. Stir in the rosemary and 1 tablespoon chopped sage and cook for an additional 3 minutes until fragrant. Drain excess fat and set aside.
- Make Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash for brushing the pastry.
- Prepare Pastry Base: On a lightly floured surface, lay out the thawed puff pastry and brush the entire surface evenly with the egg wash, extending to all four edges.
- Layer Fillings: Spread the jellied cranberry sauce evenly over the egg-washed puff pastry. Layer the cooked sausage mixture evenly on top of the cranberry sauce. Then, arrange the thin slices of brie evenly over the sausage.
- Roll and Slice: Starting at the edge where the brie slices are aligned horizontally, carefully roll the pastry up into a jelly-roll shape. Using a sharp knife, slice the roll into 14 pieces, each about ¾ to 1 inch thick.
- Arrange and Bake: Place the slices cut-side up on the prepared baking sheets. Brush the tops and sides with egg wash, sprinkle with the remaining 1 teaspoon of chopped sage, and bake in the preheated oven for 15 minutes or until golden and puffed.
Notes
- Use mild or hot Italian sausage if you prefer a different spice level.
- Make sure not to overfill the pastry to avoid leaks when baking.
- Let the sausage mixture cool slightly before assembling to prevent melting the brie prematurely.
- Serve warm for the best flavor and texture.
- Can be prepared ahead and refrigerated; bake fresh when ready to serve.
Nutrition
- Serving Size: 1 bite
- Calories: 150 kcal
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 40 mg
