Loading Search Bar...
20 mins
Merguez and Fontina Stuffed Croissants Recipe

Merguez and Fontina Stuffed Croissants

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

Recipe by  

Here's a recipe idea that I borrowed from Gordon Ramsay. Merguez are a red, spicy mutton- or beef-based fresh sausage in Maghrebi cuisine. They are made with uncooked lamb, beef, or a mixture stuffed into a lamb-intestine casing. Heavily spiced with cumin and chili pepper or harissa (as well as other spices such as sumac, fennel, and garlic), merguez have a characteristic piquancy and red colour.

In this recipe, we use merguez along with garlic, parsley and capers. Topped with Fontina cheese and used as a filling in a tasty croissant, you'll be making more of these before you know it.

      Preparation Time: 5 Minutes

      Cooking Time: 15 Minutes

A Top Choice Recipe for Simplicity

Ingredients for Merguez and Fontina Stuffed Croissants

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
To serve 4:
Merguez sausages
2 cloves
2 oz
fresh parsley
2 oz
2-3 oz
Fontina cheese
olive oil
salt and freshly-grated black pepper

PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.


How to Cook Merguez and Fontina Stuffed Croissants

  1. Cut 3-4 merguez sausages into bite-size pieces, about 2.5cm - 3cm (1" - 1½") long . Heat a frying pan, add a little olive oil, and place your merguez sausages pieces into the pan. Merguez are made of beef meat and/or lamb and are spicy enough, so just add a little touch of salt and freshly-ground black pepper. When the sausages start releasing the fat, add 2 cloves of finely chopped garlic. Spread the garlic across the pan.
  2. The merguez will cook in just a few minutes. Meanwhile, take 60g (2oz - or one large handful) of fresh parsley and roughly chop it. Add your parsley just before taking the pan off the heat. Then, add 60g (2oz) of capers (drained and washed). Stir well, until everything is heated through, then remove from the heat. Place the mixture in a bowl using a slotted spoon.
  3. Slice the lids off the croissants and set them to one side. Dunk each croissant (cut side down) into the juices that remain in the pan. Leave them in the hot pan for a moment to allow them to caramelize, then remove from the heat. Push your thumbs inside each croissant to create a little pocket for the merguez and parsley stuffing, then heap the stuffing into the croissants.
  4. Slice fontina cheese really thin (preferably using a cheese slicer). Place two or three slices over the the sausage stuffing in each croissant. Season with a touch of pepper. Place the stuffed croissants (still without their lids) onto a baking tray and place under a preheated grill (broiler) for 30-45 seconds until the cheese has just melted. Replace the lids of the croissants and enjoy with family or friends.

The croissants can be 24 hours old. This recipe is a great way to use any leftover croissants from the day before. Try and use fontina cheese, which is the number one cheese for grilling (broiling). It is really rich in flavour, giving a light saltiness and slightly smoky flavour. (Gruyère, provolone, Gouda, or Emmental are acceptable alternatives, but be sure to slice them very thinly.)
Print Kitchen-Friendly View

Reviews of Merguez and Fontina Stuffed Croissants

Rating 5 out of 5 - Many cooks will make this recipe again August 10 2021
I was hesitant to try these, after all, who ever heard of spicy sausages, garlic and capers in a croissant. But I am so happy I risked it. I took a gamble and prepared them for a snack lunch when we had some friends staying, and the resuts were exceptional. Everybody raved over them and our friends insisted on giving them the menu.

Don't be afraid to try this amazing recipe. It's a keeper, I promise you.
(1 review)

Your Rating

Click to rate this recipe 'Hate It'Click to rate this recipe 'Didn't Like It'Click to rate this recipe 'Not Bad'Click to rate this recipe 'Liked It'Click to rate this recipe 'Loved It'
(click a star to select)

Your Review
(Max. 1000 characters) ....  characters left.

 Reviewer Logout
Please help us to provide the recipes you want by rating this recipe for content, clarity, originality or any other criteria that matter to you. Just select the relevant icon and then click...







Thank You... your feedback is important to us.

What To Eat Tonight

265 Recipes for a Crowd
265 Recipes for a Crowd

Having a gang of friends in , or the whole extended family? Need a recipe that's easy to 'extend' to accommodate a bigger group? No problem!

83 Creative Cheese Dishes
83 Creative Cheese Dishes

Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.

158 Recipes for Entertaining
158 Recipes for Entertaining

That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.

Other Sausages Recipes

Grilled Sausages
Grilled Sausages

Never underestimate a good sausage! If you have a reliable butcher, try all his different sausages and stick with the ones that give you most pleasure

Sausage Casserole
Sausage Casserole

This recipe for Sausage Casserole is a different way of looking at sausage and beans! It makes a warming and filling dish, and it freezes brilliantly.

Mini Toad in the Hole
Mini Toad in the Hole

What better way to celebrate anything than with a mini toad in the hole? Fresh sage, cider and three sausage halves go into each portion - yummmm!


ALL RIGHTS RESERVED © 2024 NeedARecipe.com
By accessing this site, you agree to our Terms and Conditions. Please read them.