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Brie and sausage rosemary sticks recipe

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

  • Makes 25
  • 10 mins to prepare
  • 54 calories / serving


  • 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

  • Energy

  • Fat

    4g 6%
  • Saturates

    2g 12%
  • Sugars

    1g 1%
  • Salt

    0.3g 4%

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


  1. Strip most of the leaves from 25 rosemary sprigs, leaving a few leaves at the top. Slice a the Brie into 25 even slices.

  2. 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

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