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Tomato, sausage and emmental croissants

Name: Tomato, sausage and emmental croissants
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: Serves 4
Cuisine: French recipes
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

Published: 30 Apr 04
Updated: 18 Mar 24

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.

Easy
May 2004

Test kitchen approved

Serves 4
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

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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

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.
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.