Prep Time: 25 minutes
Serves: 8

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.