Brie and sausage rosemary sticks recipe
Creamy brie, fragrant rosemary and flavoursome sausages combine on these simple skewers for a speedy bite-sized delight, perfect for kicking off your festivities. If you want more flavour, dip into the red onion chutney for some added zing.
See method- Makes 25
- 10 mins to prepare
- 54 calories / serving
Ingredients
- 2 x 20g pack rosemary sprigs
- 200g pack Brie
- 25-pack cooked pork cocktail sausages
- 50g red onion chutney
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Shop ingredientsEach serving contains
- Energy
- 225kJ 54.0kcal
- Fat
- 4g
- Saturates
- 2g
- Salt
- 0.3g
- Sugars
- 1g
of the Reference intake
Carbohydrate 2.1gProtein 2.5gFibre 0.1g
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- Strip most of the leaves from 25 rosemary sprigs, leaving a few leaves at the top. Slice a the Brie into 25 even slices.
- Thread one cocktail sausages onto each rosemary skewer, followed by the Brie slices. Spoon the red onion chutney into a bowl and serve alongside for dipping.
- Tip: You’ll be left with a lot of rosemary leaves. Use some in the Pear and goat’s cheese salad, or freeze: chop the leaves, then place in ice cube trays and cover with oil. You can cook with them straight from frozen.
- See more Christmas recipes
