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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
of the reference intake Carbohydrate 2.1g Protein 2.5g Fibre 0.1g
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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