I’m pretty sure that I’ve been woefully ignorant on all things brie-related because I don’t think I ever considered eating brie with anything other than sweet fruits or honey drizzles, but the other day I decided to give a savory spin a go when I realized that a package of near-forgotten cocktail sausages and a wheel of brie cheese were both nearing their sell-by dates as they lurked in the back of my fridge. After bit of googling and a whole lot of finger-crossing, I realized that my expiration-fighting experiment had paid off: the garlicky, herby, pastry-wrapped melted brie with smoky cocktail sausages was… ugh, better than I can put into words honestly. Seriously.
And I think it looked pretty cool, too.
Well truthfully, the first attempt wasn’t AS cool looking because it took a few tries for me to figure out exactly what type of dough to use and the perfect length of time to bake, but the flavor alone had me hooked from day 1. On day 3 of testing, I got it down perfect. On day 5 I finished filming the how-to video (look for it below), and then the next day I was kind of sad that I didn’t have any more Pigs in a Blanket Baked Brie to snack on. It’s one of those appetizers that you really just can’t get enough of, even though deep down you know that it’s probably not healthy to eat multiple wheels worth of cheese in a few days’ time.
I get the feeling that you’d judge me if I said “YOLO,” so I won’t. I’d judge me, too. But you know… life is short. Carpe Diem. Other phrases that somehow seem more age-appropriate and okay for an unhip person like myself to say.
- 1 (8 ounce) wheel brie cheese
- 2 premade circular pie crusts
- 1 clove garlic, minced
- 1/2 teaspoon chopped fresh chives
- 1/2 teaspoon chopped fresh rosemary
- 36 cocktail sausages (1 average pack)
- 1 egg yolk, beaten
- Sesame seeds and poppy seeds, optional
- Preheat the oven to 400°F. Line a baking sheet with parchment and set aside.
- Carefully cut off and reserve the top of the brie. Place the brie round on one unrolled pie crust. Sprinkle the brie round with the garlic, chives, and rosemary. Place the top of the brie over the garlic mixture.
- Lay the second pie crust over the brie. Use your hand to gently press the edges against the brie and smooth up the sides. Make sure not to press down on the outer edges of the crust– just focus around the brie.
- Cut even-sized strips all around the brie, like a sun, making about 18 cuts in total. Place one cocktail sausage at the outer leftmost corner of one of the strips at a slight angle. Roll it inward to wrap in the pie dough and press the edges to seal. Continue all the way around until the first layer of strips are all wrapped around cocktail sausages. You may have to move the wrapped sausages gently in the process in order to fit others– that’s okay.
- Continue to wrap the bottom layer of strips around cocktail sausages and push the top layer above them in the process. Brush generously with egg yolk, and sprinkle with sesame seeds and poppy seeds, if desired.
- Carefully transfer or slide the wrapped brie to the lined baking sheet. Bake the brie until the pastry is deep golden-brown, about 30 to 40 minutes.
- Allow to cool 5 to 10 minutes to allow the cheese to firm up slightly. Cut the top off of the baked brie and serve warm.
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