Name: Sausage Cranberry Brie Bites Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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

Jump to Recipe· 4.5 from 32 reviews

If you’re anything like me, you want an appetizer that’s easy to whip up but feels fancy enough to impress—well, look no further. The Sausage Cranberry Brie Bites Recipe is my go-to party pleaser that combines savory sausage, sweet cranberry, and melty brie wrapped in crisp puff pastry. Trust me, these little bites are fan-freaking-tastic and always disappear fast at gatherings, so keep reading because I’m spilling all my secrets to help you nail this recipe every time.

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Why This Recipe Works

Flavor Harmony: The blend of savory sausage, tangy cranberry, and creamy brie creates layers of taste that delight every bite.
Easy Assembly: Using store-bought puff pastry means you get that flaky, buttery crust without any fuss.
Perfect Party Size: Bite-sized portions make these ideal finger foods that guests can’t help but grab again and again.
Customizable: You can easily swap sausage types or herbs to suit your taste, making this recipe your own.

Sausage Cranberry Brie Bites, savory appetizer bites, easy party appetizer, puff pastry appetizers, holiday appetizer ideas - A white plate holds nine golden-brown puff pastry pinwheels stacked gently. Each pinwheel has multiple layers visible in a spiral pattern, showing a slightly crispy outer edge with a softer, flaky inside. The filling is a mix of brown, green, and reddish bits, likely meat and herbs, spread through the spiral. Around the pinwheels are sprigs of green herbs and scattered red cranberries, adding color contrast. The plate sits on a white marbled surface with a black and white checkered cloth and a white towel in the background. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Sausage Cranberry Brie Bites Recipe plays a role in creating a delicious balance of flavors and textures. From the rich sausage to the tart cranberry sauce, choosing quality components will set you up for success.

Sausage Cranberry Brie Bites, savory appetizer bites, easy party appetizer, puff pastry appetizers, holiday appetizer ideas - Flat lay of fresh Johnsonville Italian sausage links with their rich, slightly marbled texture, whole garlic cloves with papery white skin, vibrant green sprigs of rosemary and sage with delicate leaves, a smooth, creamy block of pale ivory brie cheese with its white rind, bright red jellied cranberry sauce glistening with a glossy finish, and a sheet of frozen puff pastry showing light layers of dough, all naturally arranged in a casual yet balanced layout, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Frozen puff pastry sheet: Ready-made for ease and perfect flaky layers—make sure it thaws properly before rolling out.
Johnsonville Ground Italian Sausage: I love the sweet variety for this, but feel free to use mild or hot depending on how spicy you want it.
Garlic cloves: Freshly minced garlic amps up the flavor—don’t settle for powder here.
Fresh sage and rosemary: These herbs bring earthiness and aroma to the sausage; fresh is best to keep those vibrant flavors.
Egg: Used for the egg wash, it gives pastries that glossy golden finish.
Jellied cranberry sauce: This sweet layer contrasts the meatiness; jellied is better than whole berry for spreadability.
Brie: Remove the rind for creaminess that melts beautifully over the sausage.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Sausage Cranberry Brie Bites Recipe is how flexible it is. I often tweak herbs or swap the type of sausage to suit the season or what’s in my fridge. Feel free to make it yours!

Spicy Kick: I tried hot Italian sausage once and loved the extra heat, but I add a pinch of honey on top to balance it out.
Vegetarian Version: Swap sausage for sautéed mushrooms and walnuts, then layer with the brie and cranberry—you won’t miss the meat.
Herb Variations: If fresh sage isn’t around, thyme or parsley work well as substitutes.
Mini Bites: Roll thinner and cut smaller slices to make delicate finger foods perfect for cocktail parties.

Step-by-Step: How I Make Sausage Cranberry Brie Bites Recipe

Step 1: Prep Your Puff Pastry and Oven

First things first, get your puff pastry out to thaw for about 40 minutes—it needs to be pliable but still cold, so it’s easy to work with and puffs nicely in the oven. While it’s thawing, preheat your oven to 400°F and line two baking sheets with parchment paper. Trust me, parchment is your best friend here to prevent sticking and easy cleanup.

Step 2: Cook Sausage with Garlic and Herbs

In a skillet over medium heat, cook the ground Italian sausage with the minced garlic until it’s nicely browned—breaking it up as you go for even cooking. Then add the chopped rosemary and sage, letting them cook for about three more minutes so the flavors really infuse. Drain off any excess fat; you want sausage that’s flavorful but not greasy.

Step 3: Roll Out and Layer the Ingredients

Place the thawed puff pastry on a lightly floured surface and brush the entire sheet with the egg wash (that’s a beaten egg mixed with water). This step not only helps everything stick but also gives your bites that beautiful golden glow. Then spread the jellied cranberry sauce evenly over the pastry, followed by the cooked sausage, and finally, layer on the thinly sliced brie.

Step 4: Roll Up and Slice

Starting at the short end where the brie slices are horizontal, carefully roll the dough into a jelly roll shape. This part always makes me smile because it’s like wrapping a little present. Use a sharp knife to slice the roll into about 14 pieces, roughly three-quarters to one inch thick, and place them cut side down on your baking sheets.

Step 5: Final Touch and Bake

Brush the tops and sides of each bite with more egg wash, sprinkle a little extra chopped sage for fresh herbiness, then pop them in the oven for about 15 minutes until golden and puffed up. You’ll know they’re ready when that aroma fills your kitchen and the pastry is beautifully flaky.

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Tips from My Kitchen

Don’t Overload Your Roll: Too much filling makes rolling tricky and can cause the pastry to tear. Keep it evenly spread but moderate.
Use a Very Sharp Knife: Clean slices mean your bites look pretty and don’t squish, making serving easier.
Chill Before Baking (Optional): I sometimes chill the sliced rolls for 10 minutes to help them hold their shape better when baking.
Watch the Oven: Puff pastries can go from golden to burnt quickly, so set a timer and keep an eye near the end of baking.

How to Serve Sausage Cranberry Brie Bites Recipe

Garnishes

I usually sprinkle a little fresh chopped sage on top right before baking—which not only looks great but adds a burst of color and fresh herbal aroma. For serving, a small sprig of rosemary or even edible flowers can add a pretty touch if you’re aiming to impress guests visually.

Side Dishes

If you want to build a fuller spread, these bites pair wonderfully with a simple arugula salad tossed in lemon vinaigrette to cut through the richness, or some creamy mashed potatoes for a cozy feel. A little tangy mustard or horseradish sauce on the side can also be fun for dipping.

Creative Ways to Present

For holiday parties, I like presenting the bites arranged on a large wooden board with clusters of fresh cranberries and rosemary sprigs scattered around. Sometimes I serve them warm in mini muffin liners to catch any drips and keep fingers clean—plus it makes for a great look on the buffet table.

Make Ahead and Storage

Storing Leftovers

Leftover sausage cranberry brie bites are best stored in an airtight container in the fridge. They keep well for about 2-3 days, which is perfect for enjoying day-after party snacks. Just make sure they’re completely cooled before storing to avoid sogginess.

Freezing

I’ve frozen these bites both before and after baking. If freezing before baking, flash freeze on a tray first then transfer to a freezer-safe bag—then bake straight from frozen, adding a few extra minutes to cook time. This works great for preparing ahead for holiday entertaining without the stress.

Reheating

To reheat, I pop them in a 350°F oven for about 10 minutes until they’re warmed through and the pastry revives that lovely crispness. Microwaving makes the pastry soggy, so the oven is definitely the way to go if you want to keep them tasting fresh.

FAQs

Can I use fresh cranberry sauce instead of jellied?

You absolutely can! Just keep in mind fresh cranberry sauce is chunkier and more liquidy, so you might want to drain some excess juice or use slightly less to avoid soggy puff pastry.
Is it okay to prep these bites completely ahead of time?

Yes! You can prep and slice the roll the day before and keep the raw bites covered in the fridge. Just bring them back to room temperature for 15-20 minutes before baking to ensure even puffing.
What’s the best way to remove brie rind?

Use a sharp knife to carefully slice the rind off. Brie rind is edible but can be slightly bitter, so removing it helps the cheese melt beautifully without affecting the flavor negatively.
Can I make this recipe gluten-free?

You can try using gluten-free puff pastry, which some brands offer now, but results might vary slightly on flakiness. The rest of the recipe is naturally gluten-free.

Final Thoughts

This Sausage Cranberry Brie Bites Recipe has become my little kitchen secret for festive occasions and casual hangouts alike. I love how it feels like a special treat but takes less than 40 minutes to pull together—that’s a win in my book! Give it a try next time you want to wow your friends or family without hours in the kitchen. I’m confident you’ll get hooked just like me.