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Croissant Stuffed with Sausage Recipe


  • 500g of sausages (merquez)
  • 300g flour
  • 6g of salt
  • 1 egg
  • 150g butter
  • 10g baker’s yeast
  • 80g of milk
  • 30g of water
  • 50g grated red cheese


  • Cook the sausages a few minutes in a frying pan (do not add fat). Brown in both sides, then place in a paper towel.
  • Put the sifted flour in a fountain, add salt, egg, yeast mixed with water and milk.
  • Knead until soft and smooth.
  • Form a ball and place it in a salad bowl, cover with food film and let stand for 1 hour at room temperature.
  • Cast off and put in the refrigerator for one hour.
  • Lower the dough with a roller on a floured surface leaving the center thicker.
  • Place the butter on the thickest part. Fold the butter with the dough.
  • Flour the table again and flatten with a roller to obtain a rectangular drop of 4 to 5mm thick. Then fold this dough over itself into three equal parts. Let stand for 30 minutes in a cool place.
  • Roll out the dough to 3mm thickness. Cut out 10cm by 10cm squares using a dough cutter.
  • Place the sausages in the center, close the square by folding into three parts.
  • Gild the surface of each rectangle with egg yolk and a little water. Garnish with grated cheese.
  • Place these stuffed croissants on a buttered oven tray.
  • Bake in a medium oven until golden brown.
  • Serve immediately.


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