Sausage and Croissants
5 (1)

Here is a James Beard recipe that I have been making since the 80s and I still love it today.  I served it so much during my Philadelphia days, I think my friend Milena may have tired of them.  But it remains one of my favorite luncheon or brunch dishes today and is very budget friendly.  If you have known me for any time, I have likely served it to you.

However, it is less of a recipe and more about putting a few items together to create a delicious sandwich.  Beard noted “this recipe is so simple it seems silly.  But it is a treasure not to be missed; the hot buttery croissant mingling with the spicy meatiness of the sausage gives not only a tantalizing bouquet but a most satisfying flavor.”

You will only need 3 items:  croissants, kielbasa sausage and Dijon mustard.  The mustard is my addition and adds a spiciness that I think further enhances the flavors.  Starting from the outside of the crescent, slice each croissant with a very sharp paring knife but do not cut all the way through.  Spread one side of the inside of the croissant with Dijon mustard and tuck 3 or 4 slices of the kielbasa inside.  Wrap the sandwiches loosely in tin foil and warm in a preheated 350-degree oven for 8 – 10 minutes.  Cut them in half and serve warm.

And that is it.  Enjoy!

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