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Merguez and Fontina Stuffed Croissants

Ready in 20 mins

Recipe by Graham 

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.

Currently displaying quantities in US Imperial Measurements

To serve 4:

4 Merguez sausages
2 cloves garlic
2 oz fresh parsley
2 oz capers
4 croissants
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.
GRAHAM'S HOT TIP:
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.)