This Mini Sausage Onion Brie en Croute recipe will steal the show this week for Thanksgiving! This hors d’oeuvre is always a favorite at every party. Look fancy with minimal effort! These stunning mini brie en croûte with a savory sausage twist are incredibly easy to make and disappear fast. Impress your guests with this warm, gooey, and delicious appetizer.

What is Brie en Croute?

Brie en Croûte is a fancy French appetizer consisting of a wheel of creamy, mild brie cheese baked inside a flaky, golden pastry crust. It’s pronounced “on-KROOT.”

The dough can be an ordinary pie dough or puff pastry.

We’ve taken it a step further for a “party” or tailgating, and we made mini bites! They are stuffed with cheese, sausage and onions. These brie en croute puff pastry bites are the first to be scooped up at every party! Especially when there are dips and mustard involved.

What is “en croute?”

En Croute is basically food baked in a pastry puff. Easy!

It’s pronounced “on KROOT” and it’s food (usually cheese) wrapped in pastry dough and then baked in the oven.

The dough can be an ordinary pie dough or puff pastry.

Ingredients to make Brie en Croute (with sausage):

• Smoked sausage (we bought Eckrich brand)
• Caramelized onion jam
• Olive oil
• Puff pastry
• Flour
• Dijon mustard
• Brie cheese
• Egg

Ingredients for building a board:

• Veggies: baby carrots, mushrooms, cherry tomatoes, celery sticks, cucumber slices
• Cranberry Jalapeno Dip + Ranch dressing
• Frito chips, pretzels, brownie bites
• Triscuit crackers + cheese slices
• Brie en Croute with sausage recipe (below)

How do you make Brie en Croute?

1. Cook the sausage pieces.
2. Roll the puff pastry and cut into squares.
3. Spread mustard into the center of each square. Top with onion jam, a cube of cheese, and sausage.
4. Pinch the corners into the top center, invert, and place onto another puff pastry square. Bring the four corners up to the center and press down to seal—it’s okay if a little cheese leaks out.
5. Place the bites onto a large parchment-lined baking sheet and brush with egg wash and bake!

Whether you’re grilling smoked sausages in the parking lot or tailgating at home with your Sprinter van, you can elevate your game day and holiday eats with one of my favorite recipes: Sausage and Onion Brie en Croute—oh so good.

Serving

This recipe needs to be cooked at the last minute, as it needs to be served warm!

Many of you know we have a Sprinter van. My husband did all the converting, and it really turned out beautiful inside. I’ll be updating posts soon on the new design, but for now, enjoy this easy Brie en Croute recipe!

1. Make and bake the Brie en Croute.
2. Gather your board and snack ingredients. In the center, lay down a hot pad and plate for the Brie en Croute – you want to eat them hot!
3. Start building the board around the plate, so when the appetizer comes out of the oven, you can serve it right away!

Tips and substitutions:

Storage: Store any leftovers in the fridge in a covered container. They are good up to 3 days.

Leftovers: Reheat the leftovers in the microwave or air fryer.

Serve: Serve with dipping sauces or mustard.

More Brie recipes to try:

• Winter Brie Charcuterie Board
• Vanilla Fig Bourbon Brie Recipe
• Pear Brie Bruschetta Recipe

Print

Sausage and Onion Brie en Croute Board

Makes 20 bites

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 10

Author Sandy Coughlin

Ingredients

• 2 Eckrich Smoked Sausages cut into 20 pieces
• ½ cup caramelized onion jam
• 2 Tbsp olive oil
• 1 sheet puff pastry thawed
• Flour for dusting
• 1 ½ Tbsp Dijon mustard
• 4 oz Brie cheese cut into 20 cubes
• 1 egg beaten with 1 tsp water

Make the board:

• Baby carrots mushrooms, cherry tomatoes, celery sticks, cucumber slices
• Cranberry Jalapeno Dip + Ranch dressing
• Frito chips pretzels, brownie bites
• Triscuit crackers + cheese slices

Instructions

• In a medium skillet, add 2 Tbsp olive oil and heat over medium-high. Add the sausage rounds and cook until golden—2-3 minutes per side. Remove from heat and set aside.
• Preheat oven to 400 degrees F.
• On a lightly floured surface, roll the puff pastry into a 10×16 rectangle; cut into 40 2-inch squares. Some of the squares will have some irregular shapes, so as you make the bites, use a rolling pin to individually roll out the squares a bit thinner and wider if they are too small to hold the fillings.
• Spread 1/4 tsp mustard into the center of each square. Top with about 1/2 Tbsp of onion jam, a cube of cheese, and sausage. Pinch the corners into the top center, invert, and place onto another puff pastry square. Bring the four corners up to the center and press down to seal—essentially, you’re wrapping a square on the bottom and top of the fillings to ensure they stay inside (although a little cheese leaking out is fine).
• Place the bites onto a large parchment-lined baking sheet and brush with egg wash. Bake on the center rack for 20-25 minutes until browned and golden. Serve warm.

Make the board:

• Serve on a plate in the center of a big charcuterie board. Add the veggies, dips, chips, crackers, cheese slices and sweets aroud the plate and serve!

The post Brie en Croute (with Sausage) appeared first on Reluctant Entertainer.

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The post What to do in Palm Springs appeared first on Reluctant Entertainer.

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The post Best Sprinter Van Conversion: The Kitchenette appeared first on Reluctant Entertainer.

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The post Summer Camping Charcuterie Board appeared first on Reluctant Entertainer.

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The post Best Sprinter Van Conversion: The Build appeared first on Reluctant Entertainer.

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The post VW Westfalia to Mercedes Sprinter Van Conversion appeared first on Reluctant Entertainer.