Sage Sausage and Apple Baked Brie

This sausage apple baked brie with sage and sausage is a simple, delicious appetizer that’s ready in about 35 minutes. A creamy wheel of Brie gets topped with a warm, savory mix of pork sausage, sautéed onions, and tart Granny Smith apple, then baked until it’s soft and perfectly gooey. It’s an absolute hit for holiday gatherings, casual parties, or just a cozy treat on a chilly evening.

This sausage apple baked brie with sage and sausage is a deliciously easy appetizer you can pull together in about half an hour. The rich Brie pairs beautifully with the savory pork, tender onions, and crisp Granny Smith apple, giving you a balance of flavors that’s both comforting and a little fancy. Whether you’re planning a holiday spread or just want a special snack, this appetizer really hits the spot.

Keep reading, and you’ll find everything you need to make this recipe your go-to crowd-pleaser:

• Why this recipe is a quick win for busy cooks.
• A full ingredient list plus simple, step-by-step instructions for assembly and baking.
• Expert tips that help you get the best texture and taste every time, along with easy ingredient swaps.
• Storage and reheating tricks and answers to common questions so you can prep ahead or tweak it your way.

What Makes It Special

• Ready fast: you’ll have this beauty in about 35 minutes from start to finish.
• Delicious flavor and texture combos — the sage sausage adds savory depth, Granny Smith apple brings bright tartness, creamy Brie gives richness, and crunchy crackers round out every bite. Craving another fruit-and-herb take? Try our Balsamic Roasted Grape and Rosemary Baked Brie.
• Make-ahead friendly — prepare the savory topping in advance and gently rewarm whenever you’re ready.
• Polished presentation with hardly any fuss — bake right in the dish and serve warm. Prefer a wrapped showpiece? See Baked Brie in Puff Pastry.

Ingredients and Measurements

• 4 ounces mild bulk pork breakfast sausage
• 1/4 cup finely chopped yellow onion
• 1/2 medium Granny Smith apple (about 3 ounces), cored and diced into 1/4-inch pieces
• 2 tablespoons apple cider
• 1 teaspoon Dijon mustard
• 1/2 teaspoon rubbed sage
• 1/8 teaspoon freshly ground black pepper
• 1 (8-ounce) wheel Brie cheese, rind left intact
• 1 tablespoon chopped fresh parsley, for garnish
• 24 sturdy butter crackers to serve

Preparation and Baking Steps

1. Remove the Brie from the refrigerator and let it sit at room temperature for 20–30 minutes.
2. Preheat the oven to 375°F (190°C).
3. In a medium skillet over medium heat, cook 4 ounces mild bulk pork breakfast sausage for 4–5 minutes, breaking it into small pieces, until no pink remains.
4. Add 1/4 cup finely chopped yellow onion and 1/2 medium diced Granny Smith apple to the skillet; cook 4–5 minutes, stirring often, until the onion softens and the apple begins to tenderize; if more than about 1 teaspoon of fat accumulates, spoon off the excess.

5. Stir in 2 tablespoons apple cider, 1 teaspoon Dijon mustard, 1/2 teaspoon rubbed sage, and 1/8 teaspoon freshly ground black pepper; cook 1–2 minutes until the cider reduces and coats the sausage mixture, then remove from heat.

   

6. Place the 8-ounce Brie wheel in a shallow, oven-safe dish and score a shallow crosshatch pattern on the top rind without cutting through the cheese.
7. Spoon the warm sausage-and-apple topping evenly over the Brie.
8. Bake at 375°F (190°C) for 12–15 minutes, until the center feels soft and the cheese is heated through.
9. Sprinkle 1 tablespoon chopped fresh parsley on top.

Expert Tips for Success

• Let your Brie sit out for 20–30 minutes before baking so it softens evenly and gets beautifully gooey.
• Score just the top rind gently — this helps the cheese melt nicely without oozing everywhere; for a quick visual, see the step-by-step in Baked Brie with Jam.
• If there’s too much fat from the sausage, spoon off the extra so the topping isn’t greasy.
• Use a shallow, oven-safe dish that’s just a bit bigger than the Brie — this keeps the savory mix resting on top and ensures even warming (for a wrapped version, follow our Baked Brie in Puff Pastry guide; for another topping-forward bake, try Southern Pimiento Cheese Baked Brie).
• Keep a close eye near the end of baking since ovens vary; you want a soft, melty center, not a melted puddle — the doneness cues in Hot Honey Peach Baked Brie with Crispy Prosciutto show what to look for.

Flavor Swaps and Add-Ins

• Want a little heat? Try hot pork sausage or add a pinch of crushed red pepper to the mix.
• Switch up the fruit by using pear or a firmer apple like Honeycrisp for a different twist.
• For some extra crunch, stir in 2 tablespoons of chopped toasted pecans or walnuts before topping the Brie (for inspiration, see baked brie with fig jam and walnuts).
• Swap the sage for fresh thyme or rosemary to change up the herb flavor (or go herb-forward with garlic and herb baked brie).
• Looking for a vegetarian version? Use plant-based sausage or a sautéed mix of mushrooms and walnuts instead of pork sausage.

Storing and Reheating

• Store any leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the baked Brie will firm up a bit after chilling.
• To reheat, place the Brie in a small oven-safe dish and warm in a 300°F (150°C) oven for 8–12 minutes until heated through. Microwaving can cause the cheese to release more oil, so I recommend the oven method.
• You can prep the sausage and apple topping up to 48 hours ahead — just refrigerate and gently reheat on the stove before spooning it over the Brie and baking.
• I don’t recommend freezing this dish once it’s baked because the texture of the cheese and apples can suffer.

Answers to Common Questions

• Q: Can I use a larger wheel of Brie? A: Absolutely! Just increase the amount of sausage-apple topping and add a few extra minutes to the baking time. Bigger wheels take a bit longer to soften in the center.
• Q: Can I make this dairy-free? A: Yes — swap the Brie for a dairy-free soft cheese alternative and use plant-based sausage for a vegan-friendly version. Just keep in mind baking times can vary with different cheeses.
• Q: Do I have to remove the rind? A: No way! Keep the rind intact and just score it lightly on top. It softens nicely during baking and helps hold the cheese so it stays gooey without running everywhere. For another example of baking Brie with the rind left on, try Maple Pecan Baked Brie.
• Q: Can I assemble ahead and bake later? A: Totally. Just prepare the sausage-apple topping up to two days in advance and chill it. When you’re ready, warm it up, spoon over the Brie, and bake right before serving for the best texture.
• Q: What should I serve this with? A: Sturdy butter crackers are perfect, but sliced baguette, fresh apple slices, or toasted bread all make great dunking companions for that warm, melty Brie and sausage apple topping. For a gluten-free crunch, try baked beet chips.