Sausage, Brie & Cranberry Puff Pastry Bites

Meet your new favorite holiday appetizer.

Sausage, Brie & Cranberry Puff Pastry Bites

Prep Time: 15 min | Cook Time: 26 min | Servings: 1

If the Thanksgiving Day Parade were based on flavor alone, sweet, savory, cheesy, and buttery would all have floats front and center. Sadly, you can’t eat a giant balloon—but you can devour these Sausage, Brie & Cranberry Puff Pastry Bites. Buttery puff pastry, melty Brie, bright homemade cranberry chutney, and juicy chicken sausage come together in a one-bite charcuterie board that tastes way fancier than the effort required.

They’re holiday trifecta—cheese, sausage, and cranberries—in perfectly poppable form. Consider this your new go-to Thanksgiving appetizer (and the #1 reason even the most polite guest becomes a snack bandit at the holiday table).

See Recipe

SERVING MULTIPLIER:

1X
2X
3X
4X
CHUTNEY
0.25 teaspoon cumin seeds (optional)
0.5 teaspoon fennel seeds (optional)
0.5 teaspoon teaspoon ground cinnamon (optional)
1 cup fresh or frozen cranberries
0.25 maple syrup
0.5 cup water
pinch of salt and pepper
PUFF PASTRY BITES
1 large package (about 18 ounces) puff pastry
egg, lightly beaten (for egg wash)
2 teaspoons poppy seeds
1 package The Sausage Project Classic Chicken Sausage, cut into ½-inch-wide coins
8 ounces skin-on Brie, cut into ½ x ¾-inch pieces`
1 tablespoon finely chopped parsley, for garnish

Instructions

Prep Time: 15 min | Cook Time: 26 min | Servings: 1
1
Make the chutney: If you’re using the optional spices, toast them in a medium saucepan over medium heat for about 1 minute, until fragrant. Add the cranberries, maple syrup, water, salt, and pepper. Stir and bring to a gentle simmer. Reduce the heat to low and cook for about 8 minutes, stirring occasionally.

Remove from the heat and gently press the cranberries against the side of the pan to release their juices. Stir to combine, return to the heat, and simmer for another 3–4 minutes, until thick and syrupy and it coats the back of a spoon. Remove from heat and let cool for at least 20 minutes.

2
Prepare your puff pastry: Preheat the oven to 375°F and lightly grease a 12-cup silicone or metal mini muffin tin. While the oven heats, unroll the puff pastry on a clean board and cut it into 2½-inch squares. You should get about 28–32 squares, with a few scraps left to patch any uneven edges.

Brush each square lightly with egg wash, then sprinkle with poppy seeds.

3
Assemble your cups: Place one pastry square into each muffin cup, egg-wash side up, and press gently to form a small cup. Spoon about ½ teaspoon of chutney into the bottom, add a sausage coin, top with a piece of Brie, and finish with another ½ teaspoon of chutney.

Repeat until all the cups are filled.

4
Bake and serve: Bake for 12–14 minutes, or until the pastry is puffed and golden brown and the Brie is melted with lightly browned edges. Cool for 5 minutes before transferring to a serving board.

Garnish with chopped parsley and serve warm.