Savory stuffing and sausage meatballs topped with melted Gouda and a delicious cranberry relish come together in this scrumptious Holiday puff pastry appetizer!
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With the Holidays upon us party season is about to kick into full swing! Whether you’re looking for a great “pre-dinner” Thanksgiving appetizer or fancy hor d’oeuvres for your Christmas party, these delightful and festive Savory sausage cranberry puff pastry bites are sure to be a crowd pleaser!
I’m not big into complicated appetizers! I like them tasty and easy!
Store bought puff pastry is one of my “go to” hacks for the Holidays! It’s quick, something you can keep on hand in your freezer, and tasty! Add in a little creativity and you can come up with some really delicious tasty treats!
The combo of flavors in this appetizer are perfect for the season. Let’s get busy in the kitchen and create these bite size nuggets of YUM!
How To Make Savory Sausage Cranberry Puff Pastry Bites
Start with one sheet of thawed Puff Pastry. Using a rolling pin, gently roll the dough to even out the folds.
Using a pizza cutter cut the dough into 2 1/2 x 2 1/2 inch squares. (My squares look like rectangles…that’s because I cut like a drunken pirate! No comments are necessary. lol)
Spray two mini muffin pans with non-stick cooking spray. (Yep, you’re finally gonna use those mini muffin tins you keep moving around in your kitchen cupboards!)
Place one puff pastry square into each muffin pan pressing the center down into muffin hole.
In a small bowl, mix together 1 egg and 2 Tablespoons of water together. This creates an “egg wash”. (It has nothing to do with washing eggs…I don’t know why we call it that!)
Using a pastry brush, coat each puff pastry with the egg wash. (Again…not sure why we call it an egg wash? We are clearly not washing the puff pastry!)
Bake in a preheated 400° oven for 15-20 minutes. Checking often.
TIP: The pastry will puff up (like me at the holidays)…do not worry. It’s the outer shape we want. The sausage balls will create the pocket in the puff pastry.
See…little pillows of puffiness! The muffin tins have created the “cup” shape we need for this appetizer. Keep the puff pastry in the tins and set aside.
NOTE: The puff pastry cups can be made in advance and stored in an air tight container.
While the puff pastry is baking make the Cranberry Relish topping. Mix together 1/2 cup whole cranberry sauce, 2 Tablespoons Cranberry Juice, and a pinch of allspice in a small bowl. Mix until combined. Set aside.
In a small food processor crush 1/2 cup of dry stuffing mix to create 1/4 cup stuffing crumbs.
TIP: If you don’t have a small food processor you can place the stuffing mix in a plastic bag and crush them with a rolling pin, or a sledge hammer (just kidding…do not use a sledge hammer, stressed Santa helpers should never be allowed near a sledge hammer during the holidays!).
In a medium size bowl, combine 1/4 cup stuffing crumbs, 1 cup sage flavored sausage, 1 egg, 1/4 teaspoon dry sage, thyme, and rosemary.
Mix until all the ingredients are incorporated together. (Ya can just dig your hands in there and squeeze the life out of it until it’s all mixed. Cheap therapy!)
Roll into 18 bite size balls, about 1 inch round. Place on parchment paper.
TIP: The sausage balls can be made ahead of time and refrigerated until ready to cook for your event.
In a large skillet over medium-high heat, add 2 Tablespoons olive oil. Once oil is hot, carefully add sausage balls. Cook for 4-5 minutes until brown.
Turn each sausage ball, using tongs, and cook other side of sausage ball until brown and meat is thoroughly cooked. About 5-6 minutes. Total cook time should be about 11-15 minutes. Just be careful not to overcook or undercook!
Remove from pan and place on paper towel lined plate. This will drastically cut the calories as the paper towels absorb all the grease. (This is a total lie…but I thought it might make ya feel better!)
Press one sausage ball into the center of each puff pastry cup.
Cut 5 slices of Gouda cheese into quarter squares. Place one square on top of each meatball.
Pop the puff pastry muffins back into the oven for 3-4 minutes until the cheese has melted. These just got kicked-up by a factor of 20!! (Look! They’re covered in mini blankets of Gouda! Life is so…”Gouda” now! You knew it was coming!)
Place 1 Teaspoon, of the cranberry relish you’ve set aside, on top of each cheese covered sausage ball. Garnish with a couple of sprigs of chives. Voila! A beautiful appetizer has been created!
Aren’t they festive! Little bite size ruby jewels of deliciousness!
These are the perfect bites!
The buttery flaky bed of puff pastry, stuffed with a savory sausage ball, topped with creamy delicious melted Gouda cheese and topped of with a drizzle of luscious tart cranberry relish! Each flavor is spectacular on its own…together…Ah-mazing!!
The biggest problem you’ll have is keeping the plate full! They’re going to disappear as quickly as your Childs enthusiasm for their new Christmas toy! (Yep…that fast!)
I love how colorful and festive these appetizers turn out. They’re great warm, but serve well cool too. (Think glorified meatloaf sandwich)
Serve on a platter with a sprinkle of fresh or frosted cranberries.
This recipe makes 18 individual appetizers and can be doubled to make three dozen! It’s truly an easy delightful way to get the party started!
If you enjoyed this Savory Holiday Puff Pastry Appetizer you may also enjoy these other Finger Food Recipes
- Grilled Salmon With Apricot Bruschetta
- Air Fryer Garlic Parmesan Wings
- Easy Philly Cheese Steak Sliders
- Crab Stuffed Mushrooms
- Creating the Perfect Cheese Board
Thanks so much for stopping by my Nest today! I hope you enjoy this recipe as much as we do!
Remember to sign up for my bi-weekly newsletter for all my latest recipes this Holiday Season!
Happy Nesting and Happy Holidays!
- 1 sheet puff pastry, thawed
- 1 cup Sage sausage
- 1 egg
- 1/4 cup ground stuffing crumbs
- 1/4 teaspoon dried sage, thyme, and rosemary.
- 2 Tablespoon Olive Oil, for cooking
- 5 slices Gouda Cheese, each slice cut into quarter squares
- 1 egg and 2 Tablespoons water; for egg wash
- 1/2 cup whole cranberry sauce, 2 Tablespoons cranberry juice, a pinch of allspice.
- Chives for garnish
- Preheat oven to 400°. Spray two 12 cup mini muffin tins with non-stick cooking spray.
- Using a rolling pin, gently even out Puff Pastry. Cut into 2 1/5 inch squares using a pizza cutter or sharp knife. You will need a minium of 18 squares.
- Place one square of puff pastry in each muffin cup holder. Push center down. In a small bowl combine egg and water. Whisk together to create egg wash. Brush each puff pastry with egg wash using a pastry brush.
- Bake in preheated oven for 15-20 minutes until pastry puffs are golden brown on the outside. Remove from oven, keeping puff pastry in the baking tins, and set aside.
- Mean while in a small bowl combine cranberry sauce, cranberry juice, and allspice until well incorporated. Set aside.
- In a medium bowl combine ground stuffing crumbs, sausage, seasonings, and egg. Mix until well combined. Roll into 1 inch balls and place on parchment paper.
- In a large skillet add 2 Tablespoons olive oil. Heat over medium high heat. Carefully, add sausage balls one at a time and brown on both sides 4-5 minutes per side until cooked all the way through.
- Remove sausage balls and place on paper towel lined plate to drain.
- Press one drained sausage ball into the center of each puff pastry cup. Top with one quarter square of Gouda cheese. Place muffin tin with sausage balls back into the oven for 3-4 minutes until cheese is melted.
- Remove each sausage cup from muffin tin and place on serving tray. Top each sausage ball with a teaspoon of cranberry relish and garnish with two sprigs of chives. Serve immediately.
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Boxiki Kitchen 12-Cup Mini Muffin Pan with Silicone Muffin Cups (Set of 12) Professional Nonstick Bakeware | Heavy Grade Steel and Silicone Muffin Tins
Yield:18 individual bites
Serving Size:1 cup
Amount Per Serving: Calories: 98Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 42mgSodium: 126mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 4g