breakfastfrench and north africanfried

Merguez & Fontina Stuffed Croissants

Name: Merguez & Fontina Stuffed Croissants
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 stuffed croissants
Cuisine: French And North African Inspired
Ingredients: Olive oil, for frying; 8 merguez sausages, cut into approximately 3 cm pieces; 2 garlic cloves, peeled and finely sliced; 1 small handful fresh parsley, chopped; 2 tablespoons capers, rinsed and drained; 4 good-quality croissants, preferably one day old; 175 g Fontina or Port Salut cheese, thinly sliced; Fine sea salt, to taste; Freshly ground black pepper, to taste

A savoury breakfast of crisp croissants stuffed with browned merguez sausage, garlic, capers, parsley and melted Fontina.

Recipe by Gordon Ramsay

From YouTube · Mar 19, 2026

Watch on YouTube

A savoury breakfast of crisp croissants stuffed with browned merguez sausage, garlic, capers, parsley and melted Fontina.

10 min

Prep time

15 min

Cook time

25 min

Total time

4 stuffed croissants

Yield

Ingredients

9 ingredients

Olive oil, for frying
8 merguez sausages, cut into approximately 3 cm pieces
2 garlic cloves, peeled and finely sliced
1 small handful fresh parsley, chopped
2 tablespoons capers, rinsed and drained
4 good-quality croissants, preferably one day old
175 g Fontina or Port Salut cheese, thinly sliced
Fine sea salt, to taste
Freshly ground black pepper, to taste

Method

14 steps

Preheat the grill or broiler to high.
Heat a frying pan over medium heat and add a small amount of olive oil.
Add the merguez pieces, season lightly with salt and black pepper and fry until cooked through and lightly browned.
Add the sliced garlic and cook for approximately 30 seconds without allowing it to burn.
Add the chopped parsley and rinsed capers and cook for another 30 seconds.
Transfer the sausage mixture to a bowl, leaving the flavoured oil in the pan.
Slice the top from each croissant to create a lid.
Place the cut sides of the croissants briefly into the hot pan so they absorb the flavoured oil and become lightly golden.
Press down gently inside each croissant to create a pocket.
Divide the merguez mixture among the four croissants.
Top each croissant with thin slices of Fontina or Port Salut and season with black pepper.
Place the filled croissants without their lids on a baking tray.
Grill for 1 to 2 minutes, until the cheese melts and begins to colour.
Replace the croissant lids and serve immediately.