Sausage & Rosemary Pecan Baked Brie

Our Story

This is one of those appetizers that feels a little elevated but is actually very simple to make. It is warm, savory, slightly sweet, and perfect for setting out when people come over. Gab first shared it on her Substack just before the holidays, and it has been the starter that disappears fastest at our house ever since. The combination of sweet sausage, honey, and rosemary is what makes it special.

Quick Stats

• Serves: 8 to 10 as an appetizer

• Prep: 15 min

• Cook: 30 min

• Total: 45 min

• Difficulty: 1/ 5

• Cost: $$

Ingredients

For the sausage topping

• 1 lb sweet Italian ground sausage

• 1/2 cup chopped pecans

• 1 small yellow onion, finely diced

• 2 cloves garlic, minced

• 1 1/2 teaspoons fresh rosemary, finely chopped (plus more for garnish)

• 2 tablespoons brown sugar

• 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)

• 1/4 teaspoon ground cinnamon

• 1/4 teaspoon smoked paprika

• Freshly ground black pepper, to taste, and a small pinch of kosher salt (go light, the sausage is already salty)

• 1 tablespoon olive oil or butter (only if the sausage is very lean)

For the brie

• 1 (8 to 12 oz) wheel of brie, rind on

• Honey, for drizzling (about 2 to 3 tablespoons)

• Flaky sea salt (optional but really good)

For serving

• Sturdy crackers, crostini, or toasted baguette slices

Instructions

1. Preheat the oven to 375F.

2. Brown the sausage. In a large skillet over medium heat, add the sausage (and olive oil or butter if needed). Cook, breaking it up as it browns, until fully cooked through.

3. Build the flavor. Add the diced onion and cook 3 to 4 minutes, until softened and lightly caramelized. Stir in the garlic, rosemary, pecans, brown sugar, red pepper flakes, cinnamon, smoked paprika, and black pepper. Cook another 2 to 3 minutes, until the pecans are lightly toasted and everything smells warm and fragrant. Taste, adjust, and remove from heat.

4. Bake the brie. Place the brie wheel in a small oven-safe dish or skillet. Bake uncovered 10 to 12 minutes, until soft and melty but still holding its shape.

5. Assemble. Spoon the warm sausage mixture generously over the baked brie and return to the oven for 3 to 5 minutes so everything warms together.

6. Finish. Gently swirl the sausage topping into the brie so it is partially mixed but still scoopable. Drizzle generously with honey and sprinkle with extra rosemary and flaky sea salt. Serve warm with sturdy crackers or toasted baguette.

Brands We Used and Love

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Shop the full kit here: https://shopmy.us/ajdillon/cooking

The Dillon Scorecard

• AJ: 5 / 5

• Gab: 5 / 5

• Trey: Born In Wisconsin, always loves cheese

What We'd Change Next Time

If it thickens as it sits, pop it back in the oven for 3 to 4 minutes to loosen it up. For holidays, double the sausage mixture and save half for crostini the next day. That is a Gab move we highly recommend.

Estimated Nutrition

Per serving (1 of 10, topping and brie only): roughly 280 calories, 13g protein, 8g carbohydrate, 22g fat. This is an estimate based on standard ingredient values and will shift with your brie size and how much honey you drizzle.

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