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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
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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.
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