Tomato, Sausage and Emmental Croissants

• 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

1. Preheat oven to 200*C (425*F).
2. Split the sausages and squeeze out the meat.
3. Discard the skins.
4. Heat oil in a frying pan and crumble in the sausage meat.
5. Cook for 4 to 5 minutes, stirring occasionally until browned and slightly crisp in places.
6. Cut the tomatoes in half and add to pan.
7. Cook for 3 to 4 minutes, stirring occasionally until the tomatoes are wilted.
8. Add the chilli flakes and stir over the heat for 1 minute.
9. Add the creme fraiche and cook for 1 to 2 minutes until thickened.
10. Make a split down the center of each croissant.
11. Stir 2/3 of the emmental cheese into the sausage mixture, then divide between the croissants.
12. Put on a baking tray and sprinkle the remaining emmental cheese over the top.
13. Bake for 5 minutes until they are hot and the cheese has melted.
14. Garnish with the torn parsley.
15. Serve hot or warm.

sausages, olive oil, baby plum tomatoes, chili pepper, creme fraiche, butter, emmenthaler cheese, flat leaf parsley

Taken from www.food.com/recipe/tomato-sausage-and-emmental-croissants-88697 (may not work)