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!
8ouncesJohnsonville Ground Italian Sausage I used Sweet, but you can use Mild, Hot or Sweet
1tablespoon freshly chopped sage*plus additional see below
2teaspoonsfreshly chopped rosemary
½cupjellied cranberry sauce
4ouncesbrierind removed and sliced thin
1teaspoonfreshly chopped sagefor garnish before baking
Prevent your screen from going dark
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.