Tomato, sausage and emmental croissants

Tomato, sausage and emmental croissants

Croissants don’t have to be sweet! Try our savoury spicy sausage recipe; a real treat for breakfast or brunch.

Tomato, sausage and emmental croissants

Prefer the sweeter things in life? Find out how to make croissants, from scratch, in this step-by-step guide.

  • Serves icon Serves 4
  • Time icon Ready in 25 minutes

Croissants don’t have to be sweet! Try our savoury spicy sausage recipe; a real treat for breakfast or brunch.

Prefer the sweeter things in life? Find out how to make croissants, from scratch, in this step-by-step guide.

Nutrition: per serving

Calories
749kcals
Fat
53.1g (24.6g saturated)
Protein
28.6g
Carbohydrates
42g (3.8g sugar)
Salt
3.1g

Ingredients

  • 4 thick, plump sausages of your choice
  • 2 tbsp olive oil
  • 12 baby plum or cherry tomatoes
  • Pinch dried chilli flakes
  • 2 tbsp crème fraîche
  • 4 fresh all-butter croissants
  • 100g Emmental cheese, coarsely grated
  • Fresh flatleaf parsley, torn, to garnish
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Method

  1. Preheat the oven to 200°C/fan180°C/gas 6. Split the skin on the sausages and squeeze out the meat. Discard the skins. Heat the oil in a frying pan and crumble in the sausage meat. Cook for 4-5 minutes, stirring occasionally until browned and slightly crisp in places. Cut the tomatoes in half and add to the pan. Cook for 3-4 minutes, stirring occasionally until the tomatoes are wilted. Add the chilli flakes and stir over the heat for 1 minute. Add the crème fraîche and cook for 1-2 minutes until thickened.
  2. Make a split down the centre of each croissant. Stir 75g of the Emmental into the sausage mixture, then divide between the croissants. Put on a baking tray and sprinkle the remaining cheese over the top. Bake for 5 minutes until they are hot and the cheese has melted. Garnish with torn parsley. Serve hot or warm.

Nutrition

Nutrition: per serving
Calories
749kcals
Fat
53.1g (24.6g saturated)
Protein
28.6g
Carbohydrates
42g (3.8g sugar)
Salt
3.1g

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