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Brie and sausage rosemary sticks recipe
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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
Ingredients
- 2 x 20g pack rosemary sprigs
- 200g pack Brie
- 25-pack cooked pork cocktail sausages
- 50g red onion chutney
If you don't have red onions, try using white, brown or spring onions
Each serving contains
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Energy
225kj
54kcal
3%
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Fat
4g
6%
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Saturates
2g
12%
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Sugars
1g
1%
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Salt
0.3g
4%
of the reference intake
Carbohydrate 2.1g
Protein 2.5g
Fibre 0.1g
Method
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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.
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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