Sausage Baked Brie Walnut Rosemary

This savory Sausage Baked Brie is the ultimate showstopper for gatherings or a cozy appetizer by the fireplace. The combination of creamy, gooey brie with a sweet—savory sausage topping and a hint of rosemary feels luxurious yet comes together quickly. Every time I serve this, the dish is scraped clean before the main course even arrives.

The first time I made this for friends, I got three text messages the next day asking for the recipe. Now my family expects it at every holiday gathering and nobody complains about leftovers.

Ingredients

• Butter: Brings richness and helps brown the sausage evenly. Go for real butter for the best flavor
• Pork sausage: Offers hearty protein and a savory backbone to the topping. Fresh sausage works best but quality frozen is fine too
• Brown sugar: Balances the salty sausage topping with warmth and sweetness. Choose dark brown sugar for a deeper caramel note
• Chopped walnuts: Add crunch and earthy depth. Use fresh walnuts and give them a quick toast for extra flavor
• Fresh chopped rosemary: Brings an aromatic lift to the whole dish. Use fresh if possible because dried can taste harsh
• Brie: Melts into a luscious centerpiece. Choose a whole wheel with the rind on for the best presentation and gooey interior
• Crostini for dipping: Makes this appetizer interactive and fun. Rustic baguette slices or sturdy pita chips work great

Step-by-Step Instructions

Prepare and preheat:

Set your oven to 400 degrees Fahrenheit so it is hot and ready for baking. This high heat is what gives the brie its gooey center quickly

Brown the sausage:

Add the butter to a sauté pan over medium heat. Once melted and foaming add the sausage. Make sure it is fully thawed. Break it up with a spoon and let it cook gently until every bit is no longer pink. Stir occasionally so it browns evenly and does not stick

Make the topping:

Sprinkle the brown sugar over the sausage mixture as it finishes browning. Add in the chopped walnuts and fresh rosemary. Stir everything together so the sugar melts and the nuts get slightly toasted. Keep stirring for about three to four minutes. The mixture should thicken a bit and smell wonderfully fragrant

Prepare the brie:

Take the wheel of brie and gently score the top with a small knife. Make shallow crisscross cuts across the surface. This helps the topping seep in and lets the cheese bubble up as it bakes. Place the scored brie in a small baking dish or an ovenproof skillet

Assemble and bake:

Spoon the sausage mixture generously over the top of the brie. Pile it high so every bite gets some. Press it down lightly so it stays put. Slide the dish into the hot oven and bake for sixteen to eighteen minutes. The brie should be bubbly at the edges and the topping perfectly golden

Serve hot:

Let the baked brie rest for a minute or two before serving. Slide a spatula underneath to loosen the cheese then offer with crostini or pita chips on the side, scoop and enjoy that gooey goodness

The moment I realized how the rosemary transforms every bite was the same night my niece begged for seconds with a big grin. She usually skips appetizers so that was my confirmation it is magic

Storage Tips

Leftover Sausage Baked Brie should be wrapped tightly and stored in the refrigerator. It will keep for up to three days. Warm leftovers gently in the oven to restore the creamy texture. Avoid microwaving because it can make the cheese rubbery and greasy

Ingredient Substitutions

You can swap the pork sausage for turkey or chicken sausage for a lighter version. Pecans or hazelnuts are tasty alternatives if you do not have walnuts. Maple syrup can replace brown sugar but use a bit less for the right balance

Serving Suggestions

This dish shines on a cheese board with grapes, sliced apples and a few pickles. Add it to a brunch spread with scrambled eggs and roasted potatoes for a decadent touch. My favorite way is straight from the oven with plenty of crusty bread

Cultural and Historical Context

Baked brie is a French—inspired classic that first became popular at festive gatherings for its simple preparation and crowd appeal. Adding sausage and nuts tweaks it with American flavors giving an old party favorite a new comforting twist

Even if you have never baked brie before this recipe is hard to mess up. The topping can be made the night before and kept in the fridge then comes together just as guests walk through your door. It is the kind of appetizer that guarantees happy faces every single time

Recipe Q&A

→ What type of sausage works best?

Pork sausage is preferred for its flavor and texture, but turkey or chicken sausage can be substituted as well.

→ Can I use different nuts instead of walnuts?

Pecans or almonds can replace walnuts, offering slightly different crunch and taste while pairing well with brie.

→ How do I score the brie for baking?

Lightly slice a crosshatch pattern on the top layer of the brie with a sharp knife, avoiding cutting all the way through.

→ Is there a vegetarian alternative?

Swap sausage for sautéed mushrooms mixed with the same seasonings for a plant-based option.

→ What should I serve alongside?

Crispy crostini, pita chips, or sliced baguette are perfect for dipping into the warm, melted brie.

→ Can I prepare the topping in advance?

Yes, the sausage mixture can be cooked ahead and chilled, then warmed and baked over brie before serving.