Sausage, Cranberry, Brie Bites are a fun, festive, and delicious starter to any meal. Rolled up in puff pastry, this appetizer has just right amount of savory from Johnsonville Ground Italian Sausage, sweet cranberry sauce, and a salty creaminess from brie. This finger food will make your holiday or any gatherings even better!
One of the things I love most about the holidays is…
I am proud to be partnering with Johnsonville Ground Italian Sausage for this post. All opinions are 100% my own.
THE FOOD!!
Surprise, surprise, right?
I know.
It certainly shouldn’t come as a shocker seeing as how I work with, write about, and photograph it practically 24/7.
Ok, definitely not that much, but I do tend to have food on my brain a good amount of the time.
And I’m ALL about eating delicious things throughout the year.
But am I wrong here?
Is it just me or does the food like, become that much more spectacular during the holidays??
SAVE THESE SAUSAGE, CRANBERRY, BRIE BITES RECIPE TO YOUR FAVORITE PINTEREST BOARD!
One of the ways I love to make our recipes even better , especially this time of year is by using all-natural and flavorful Johnsonville Ground Italian Sausage.
With three different varieties – Hot, Mild, and Sweet, it’s sure to enhance the flavor profile of any recipe I add it to.
Packed with spices and lots of flavor, it can be used in so many different dishes!
So, pass up that boring ground meat you’re used to. It’s time to be creative!
Use it in chili, stuffing, breakfast casseroles, appetizer dips, and so much more.
The list is truly endless.
PLUS, you’ll impress friends and family with a new version of an old standby made better with Johnsonville Ground Italian Sausage!
Ingredients for Sausage, Cranberry, Brie Bites
- Puff pastry sheet
- Johnsonville Ground Italian Sausage
either variety – Hot, Mild, or Sweet will work equally well! I used the Sweet. - jellied cranberry sauce
- slices of brie
- garlic
- fresh herbs – sage, rosemary
- egg wash – egg mixed with a tablespoon of water
How to make this recipe –
- Thaw the pastry dough for 40 minutes.
- Preheat oven to 400°F, and line two baking sheets each with a sheet of parchment.
- In a medium skillet over medium heat, cook the Johnsonville Ground Italian Sausage, with the garlic until just brown.
add the rosemary and sage and cook for two minutes more, stirring often. Drain fat. - Brush the pastry with the egg wash then spread the jellied cranberry sauce onto the pastry.
- Top the cranberry sauce with the Johnsonville Ground Italian Sausage.
- Place the slice of brie on top of the sausage.
- Roll the pastry up.
- Using a sharp knife, cut the roll into 12 slices, and place onto the prepared baking sheets. Brush the top and edges with the egg wash.
- Bake for 15 minutes.
Sausage Cranberry Brie Bites
These Sausage, Cranberry, Brie Bites are a fun, festive, and delicious appetizer. With just the right amount of savory from Johnsonville Ground Italian Sausage, the sweetness of cranberry jelly, and a taste of brie rolled up in a puff pastry, this finger food will make your holiday gatherings even better!Print Pin RateServings: 14 bitesCalories: 201kcalEquipment
- skillet
- baking sheets
Ingredients
- 1 sheet frozen puff pastry
- 8 ounces Johnsonville Ground Italian Sausage I used Sweet, but you can use Mild, Hot or Sweet
- 2 cloves garlic minced
- 1 tablespoon freshly chopped sage *plus additional see below
- 2 teaspoons freshly chopped rosemary
- 1 egg
- 1 tablespoon water
- ½ cup jellied cranberry sauce
- 4 ounces brie rind removed and sliced thin
- 1 teaspoon freshly chopped sage for garnish before baking
Instructions
- Thaw the pastry sheet for 40 minutes or as directed on the box.
- Preheat the oven to 400°F., and line two baking sheets with a sheet of parchment.
- In a medium skillet over medium heat, cook the Johnsonville Ground Italian Sausage with the garlic until brown, breaking it up as it cooks. Add the rosemary and sage, and cook for an additional three minutes, stirring occasionally. Drain fat.
- In a small bowl, whisk the egg and the water together to make an egg wash. Place the thawed pastry dough onto a lightly floured work surface, and brush it with the egg wash, going out to all four edges.
- Spread the cranberry sauce evenly over the dough.
- Place the cooked Johnsonville Ground Italian Sausage over the cranberry sauce.
- Evenly space the slices of brie on top of the sausage.
- Beginning at an end of the dough where you're looking at the brie slices horizontally (as opposed to vertically), slowly and carefully roll it up to resemble a jelly roll.
- Using a sharp knife, Slice the roll into 14 slices, each about ¾ - 1 inch in thickness. Transfer to prepared baking sheets.Brush the tops and sides with egg wash, sprinkle with remaining sage, and bake for 15 minutes.
Nutrition
Serving: 1g | Calories: 201kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 32mg | Sodium: 220mg | Potassium: 71mg | Fiber: 1g | Sugar: 4g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mgHave you made this recipe?Please share on Instagram @365daysofbaking or tag #365daysofbaking!
I love using Johnsonville sausage in my recipes because it’s so versatile, and tastes so doggone good!
The whole family loves the flavor it adds to this Sausage Alfredo Rigatoni!
When I originally made it, it earned 4 rolling pins (the top award!) from each family member back when I was rating my recipes.
I used Johnsonville sausage links to make these Cheesy Puff Pastry Sausage Rolls.
They’re a delicious breakfast addition, and a great idea for breakfast on the go!
One of my most favorite ways to eat sausage is on pizza!
And this pizza dough is the only one I use to make ours.
Next time I make this Easy Layered Taco Dip, you can be sure I’m going to be adding some Johnsonville Ground Italian Sausage to it!
I know my family will especially love the Hot variety for that extra kick.
Ground sausage makes this stuffed mushroom recipe that much better.
So good, it’s practically impossible to eat just one.
Enjoy a tasty breakfast when you add it to these mini quiches.
Why skip the first meal of the day when you can eat these delicious bites in the morning?
Can I use something other then cranberry sauce and Brie. Some in the family don’t like these?
Dorothy, if you’re going to remove two of the four main ingredients it might be best to search for another recipe. I don’t have any substitutions since I haven’t made these bites with anything than what’s called for in the directions.
It’s like, I want to make this recipe, but change 90% of it, then complain because it doesn’t look like the picture and it had no taste. These comments always crack me up. Just make up your own recipe, and don’t comment unless you’ve actually made THE RECIPE and want to give feedback. 🤷♀️
Kate, TRUTH!! 😂😂
Thanks for your support, my friend!
I would imagine some kind of good melty cheese would be good, like Fontina or Monterey Jack and then you could any type of preserves or even a bacon jam sounds yummy!!!! Let me know what you try!
I have made something similar with cream cheese before and it was good… however, I think most would be surprised that they like both Brie and cranberry when prepared this way. I don’t eat cranberry sauce but like it cooked in things like this!!
Going out to try it today!
Hi, can I make these a day ahead a reheat?
Jana, you can definitely make these the day ahead! You can make them up to 3 days ahead, store them covered in the refrigerator and reheat in the oven at 350°F on a parchment-lined baking sheet until they are heated through. Hope you like them!
Can you prepare them ahead and not cook them until just before serving?
Sounds delush!
Kim, though I haven’t done that, you should be able to prepare the bites ahead of time, store them in the refrigerator, and then bake them according to my directions. They may need just a few more minutes of baking, so be sure to check them to see if they’re completely baked. Enjoy!
Can I prepare a few hours ahead of time and just keep in fridge till ready to bake?
Vanessa, you can make these up to three days ahead, store covered in the fridge and then reheat on a parchment-lined baking sheet at 350°F until heated through. Hope you like them as much as we do!
Wow! I made them last sat and not only did they taste great, they were visually appealing! The fresh herbs along with the tartness of the cranberry are a killer combo. Since the sausage package was enough for 2 batches (along with the 2 sleeves of pastry in box) I went ahead and froze a batch, arranging them in a single on parchment paper. I just bagged them to keep until NYE.
Vanessa, that’s so wonderful to hear. Thank you for letting me know! I’m so glad you enjoyed them, and am excited that you’ll be eating them again tonight!
Happy New Year!
Going out to try it today!
Hi, can I make these a day ahead a reheat?
You most definitely can. Jana asked that as well. Please see my response to her.
Hi, I’m from the Yk and we don’t have the Johnsons Italian sausage I wonder what I could use instead, any ideas, the Johnsons does look nice.
Carol, you can use another sausage. Johnsonville is popular here in the U.S. and my favorite, but of course, if you don’t have access to it, you can use what’s available to you. If you can’t purchase ground sausage, I’d recommend using links and squeezing the sausage out of casings before cooking.
Hope you like them!
I made this last week as a test recipe for our big Thanksgiving with 20 guests. This will be the appetizer. Holy Cow! It was so delicious and everyone ate every single bite! I am doubling the recipe and think this recipe will be on our holiday menu for years to come. Thanks!
Kelli, thank you SO much for letting me know. I am so very happy you enjoyed them, and thrilled that you’ll be sharing them with others.
Wishing you a very happy Thanksgiving!! Hugs, my friend!!