Cannabis Infused Fennel and Sage Sausage Stuffed with Brie (Gluten Free)

Seasoned, cannabis infused ground sausage loaded with minced veggies, fresh, finely diced fennel, chiffonade sage and stuffed with brie. Perfect- earthy, creamy, bursting with flavor. Oh, and this recipe IS gluten free also!

Bake 375 degrees F for 12-15 minutes

Yields about 20 brie stuffed sausage balls

*Contains approximately an eighth (1/8) of a teaspoon of cannabis infused heavy cream per brie stuffed sausage ball.

Need:

1-pound (16oz) ground pork sausage

2 tablespoons cannabis infused cream (recipe below)

2.5 ounces brie, rind removed and cubed in half inch cubes (20-25 cubes total) *

4 tablespoons brown rice flour

2 tablespoons each- minced carrot, minced onion, minced celery, minced fennel

1/2 tablespoon minced garlic

1/2 tablespoon minced jalapeno (optional)

3-4 chiffonade (ribbon) sage leaves

1 teaspoon each fresh chopped thyme and fennel tops

1 teaspoon each- granulated onion, garlic, paprika, turmeric

Salt and Pepper to taste

*1 tablespoons brown rice flour for coating brie

Cube brie; roll into a ball; coat in 1 tablespoons brown rice flour (this will allow sausage to stick to cheese) set brie to side.

In bowl combine ground sausage, cannabis infused heavy cream, fresh herbs, salt, pepper and seasoning. Work meat, combining ingredients well. Add in minced veggies (onion, carrot, celery, fennel, garlic and jalapenos), again, combine well. Mix in 4 tablespoons brown rice flour. Scoop into 1.5-inch balls. Surround one cube of brie with one 1.5-inch sausage ball, ensuring brie is completely encased. Form into ball and bake on lined baking sheet at 375degrees F for 12-15 minutes, turning halfway. When the brie starts to seep out, they are done- do not overbake! Serve warm! They are great chilled also!

You can prepare ahead- have them formed on sheet pans and ready to pop in the oven for a quick, warm greeting for your guests as they come in from the cold!

Cannabis Infused Heavy Whipping Cream

1/4 Cup Heavy Whipping Cream

1.5 grams cannabis flower, broken up into small pieces but not finely ground

1-pint size mason jar with lid and ring

Combine heavy cream and broken up cannabis flower into mason jar (no decarb needed). Place lid on jar and tighten ring. Using a pot deep enough to mostly submerge mason jar n water (you want the cream to be submerged at least!); bring water to light boil and boil for about 45 minutes. Carefully remove mason jar and carefully strain cream through a few layers of cheese cloth to collect plant matter. Cool cream completely (I chill it for at least 2 hours or overnight).