Tomato, sausage and emmental croissants
(from Elyce123’s recipe box)
Source: delicious. May 2004
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Categories: May
Ingredients
- 4 thick, plump sausages
- 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
Directions
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Preheat the oven to 200˚C/fan 180˚C/gas 6. Split the skin on the sausages and squeeze out the meat. Discard the skins.
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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.
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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.