Wild Boar & Brie
|2||pkgs||Athens Phyllo Shells|
|1||lb||Denninger’s Cabernet & Juniper Berry Wild Boar Sausage|
|125||g||Président Brie Crème|
|1||cup||Very Lazy Caramelised Onions|
|½||cup||Denninger’s Cherry Peppercorn Merlot Jelly|
Preheat oven to 375oF. Remove the sausage from the casings; fry and crumble sausage in a skillet until just browned. Drain the sausage and mix in onions and cheese. Fill each phyllo shell with the sausage mixture.
Bake the filled shells 5 minutes, until the sausage mixture is bubbly. Top each cup with 1/4 teaspoon of the wine jelly just before serving.