Merguez & Fontina Stuffed Croissants
Recipe summary
Merguez & Fontina Stuffed Croissants — Heat a pan and cook the merguez sausage with a touch of chili, salt, and pepper.
Ingredients
- Merguez sausage
- 2 cloves garlic, finely sliced
- Parsley stalks
- Parsley leaves
- Fontina cheese, thinly shaved
- Leftover croissants (about 24 hours old)
- Salt and pepper
Method
- 1
Heat a pan and cook the merguez sausage with a touch of chili, salt, and pepper.
- 2
Add sliced garlic and spread it in the pan until golden.
- 3
Add parsley stalks to the pan for flavor during cooking.
- 4
Slice off the lids of the croissants and create a pocket inside by pressing with thumbs.
- 5
Mix the cooked merguez, garlic, and parsley stalks with the flavored oil from the pan.
- 6
Fill the croissant pockets with the sausage mixture.
- 7
Add thinly shaved fontina cheese on top.
- 8
Place the stuffed croissants on a tray and grill for 30 seconds until crisp.
- 9
Add parsley leaves just before serving for color and fragrance.
Source details
ChefScribe structured this recipe from the original YouTube source. The original recipe credit remains with the creator.
Original video
Source video from Gordon Ramsay. The recipe card keeps the ingredients and steps handy while you cook.
Video: https://www.youtube.com/watch?v=LqVtm1R01Qk
