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!
Don’t want to use the sausage, then just make Cranberry Brie Bites!
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
bitesThese 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!Equipment
- skillet
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: 1mgI 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?Reader Interactions
Comments & Reviews
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!!
Add a jelly or jam you all like and another type of cheese. It won’t taste the same but your fam might enjoy it. The original recipe is fabulous.
I use recipes as a guide a lot of times. Like this one I used breakfast sausage since I was serving it for breakfast and left out the herbs because I was making it for a potluck. I also made it into a braid instead of pinwheels, just to save some time. It turned out great & everyone loved it. I’m sure the actual recipe is even better.
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!
Vanessa, did you bake them and then freeze them or just prepare them, freeze them and bake after they had thawed?
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!
These sound really good. I haven’t made them yet though. I did see the comments on using substitutions. However, I don’t really care for brie cheese. I will be trying it with finely broken up Feta cheese instead. I hope this doesn’t offend anyone.
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!!
I just made these for Thanksgiving and they are delicious! I added some caramelized red onions and used the regular sausage. I used half a can of the cranberry jelly for each roll. Also, I don’t own a rolling pin anymore but an empty wine bottle did the trick.
Diane, I’m so happy, thank you! Great idea using the wine bottle, too!
Can these be frozen after baking?
Patricia, though I haven’t done it, I would suggest cooling them completely after baking, place them in between layers of wax paper in an airtight container and place into the freezer. Thaw in the fridge overnight
Do you think they could be assembled, not baked and then frozen? I did see the notes about 3 days ahead, and that might work, yet have a lot of cooking to do the two days before an event. Thanks. They look delicious!
Lynne, though I haven’t done it, you can probably freeze them unbaked. I would suggest placing them in a single layer on a baking sheet and putting them into the freezer. Then thaw them in the fridge overnight before baking.
How far in advance can I make this recipe? Thanks.
Kristy, you can make them and then freeze them up to two weeks ahead. Cool them completely after baking and then place them in between layers of wax paper in an airtight container and thaw in the fridge overnight.
I made these with a spicy chicken sausage instead of pork. All other ingredients remained the same. It was FANTASTIC!
That’s so great to hear! Thank you, Susan and I love the substitution, too!
I can not find puff pastry in my local grocery stores! May I substitute philo dough instead?
Debbie, phyllo dough might be a good substitute. I’ve only used it a couple of times, so am not all that familiar with it. I know it’s very delicate, so not sure if you would be able to roll it. You might want to put it together like a spanakopita with the sausage, brie and cranberry sauce sandwiched between two thicker layers of the phyllo dough.
Also, if you have crescent roll dough available that might work, too.
Hello. I want to mame your cranberry sauvage but i did not find Fredy herb. CAN i used drues herbs.? Thank you un advanced.
Yes, Lucie, you can use dried herbs if you can’t find fresh.
You’ll use one teaspoon of dried sage, plus a small amount for garnish before putting into the oven.
You’ll also use ½ teaspoon dried rosemary in place of the fresh.
Hope that helps and that you enjoy it!
In theory this sounded like a good recipe – wrong!
The brie melts completely out of the roll and the middle of the pastry was raw.
The cranberry sauce makes the roll tooo wet and ozies out.
Suggest to leave out the cranberry sauce completely, and after the rolls are cooked, put a slice of brie on top and heat just before serving.
Grant, I’m sorry you had so many issues with this recipe. That is very frustrating.
Could I use fresh cranberries for this recipe?
Debbie,
I haven’t made it with fresh cranberries, and I don’t think the taste would be the same. The cranberry has the sugar to balance the tartness of the cranberries, and I wouldn’t recommend omitting that. I’m thinking you could possibly use some honey if you wanted to use fresh cranberries, but my first instinct is to stick with the cranberry sauce.
If you do decide to try it, I’d love to know what changes you made and how they turned out, so please let me know!
Wonderful little appetizer
I made this recipe, they really turned out nice, I didn’t add the spices because my family doesn’t like the spicy flavor, but I followed the rest all the way and tried them as soon as they came out of the oven
I was unable to find puff pasty! Probably due to the season! I used croissant dough. I rolled it thinner and placed it in the freezer for about 5 minutes before slicing. They are not as pretty as the picture but they taste delicious!
The ingredients in this recipe are amazing together! I made this on aluminum foil instead of parchment paper. (I do not recommend- it got a bit stuck. Next time I will use parchment paper as directed). I am so excited to share this appetizer with family and friends! It is so good!
Britt, thank you so much for your feedback and rating! I am absolutely thrilled that you loved them and am excited for your family and friends to enjoy them as well. Good note about the aluminum foil, thanks for that. It will help others who may think about using it.
I don’t know what I did wrong! They look terrible. Which I could show picture maybe I put too much of the sausage and it flattened and spread out. The only pieces that look decent are the ends 😟
Shirley, I’m sorry to hear it didn’t work, and yes, a picture for a visual would be quite helpful, but unfortunately we don’t have that capability. I’m thinking that the cranberry sauce may have been too close to the seam and that the dough wasn’t able to adhere to itself which caused it to flatten and spread. Also, if you used a homemade cranberry sauce, it may have had a bit more liquid. The recipe only calls for 8 ounces of sausage and not 16 ounces (the whole package), so that may have been a factor as well if the whole package was used.
What size is your puff pastry sheet? Mine are 18” x 24” and I’m sure this is too big for 14 slices !
Mark, yours is definitely larger than the Pepperidge Farm Puff Pastry sheets I used. Those measure 9.75” X 10.5” X 3/16”, so you will definitely have more slices. If possible and not too late, I’d increase the filling amounts by another half recipe., OR cut the sheet down to the above dimensions and make some cinnamon sugar sticks with the remaining dough.
Has anyone tried this with country/breakfast sausage? I have a ton of it from a family member raising pigs and I am trying to find new ways to use it.
Mine looked nothing like these. The first batch was not fit to serve company. The second batch looked slightly better and I had to serve them. No eye appeal, but they tasted good.