Ingredients:
4 thick plump sausages, of your choice ( I like garlic herb ones)
2 tablespoons olive oil
12 baby plum tomatoes or 12 cherry tomatoes
1 pinch dried chili pepper flakes
2 tablespoons creme fraiche
4 fresh all-butter plain croissants
100 g emmenthaler cheese, coarsely grated
fresh flat leaf parsley, torn, to garnish
Directions:
Preheat oven to 200*C (425*F).
Split the sausages and squeeze out the meat.
Discard the skins.
Heat oil in a frying pan and crumble in the sausage meat.
Cook for 4 to 5 minutes, stirring occasionally until browned and slightly crisp in places.
Cut the tomatoes in half and add to pan.
Cook for 3 to 4 minutes, stirring occasionally until the tomatoes are wilted.
Add the chilli flakes and stir over the heat for 1 minute.
Add the creme fraiche and cook for 1 to 2 minutes until thickened.
Make a split down the center of each croissant.
Stir 2/3 of the emmental cheese into the sausage mixture, then divide between the croissants.
Put on a baking tray and sprinkle the remaining emmental cheese over the top.
Bake for 5 minutes until they are hot and the cheese has melted.
Garnish with the torn parsley.
Serve hot or warm.
Servings: 4
Time preparation: 12 min.
Time total: 17 min.