Hors d’oeuvres
Wild Boar & Brie
Amuse Bouche
| 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.