Ingredients

• 6 All butter croissants
• 60g Soft cheese
• 6 Specially Selected Pork Chipolata Sausages
• 275g Smoked streaky bacon
• 2 Large golden egg yolks
• 100ml Whole milk
• 200ml Double cream
• 250g Italian Mozzarella balls, - drained and shredded into chunks
• 40g Grated cheddar cheese
• 8g Rosemary, stalks removed and finely chopped
• 85g Stuffing
• 20g Gravy granules

To serve:

• 120g Rocket, optional
• 2 Figs, sliced  

Method

1. Preheat the oven to 180°C/160°F/Gas Mark 4.
2. Make up 6 stuffing balls as per the pack instructions, bake until golden and set aside.
3. Wrap the sausages in bacon and cook under the grill until the sausages are well browned and the bacon is crispy.
4. Chop into bite sized pieces and set aside. Place the croissants in an ovenproof dish, approx. 23 x 23cm.
5. Take a large jug and combine the cream, milk, eggs, rosemary, cheddar and ⅔ of the mozzarella cheese.
6. Stuff the croissants in the baking dish with the bacon wrapped sausage pieces and stuffing balls.
7. Pour over the creamy, cheesy sauce mixture.
8. Sprinkle with the remaining mozzarella and bake for 25-30 minutes, until golden and bubbling.
9. Make up the gravy in a jug with 280ml boiling water and drizzle this over the bake, leaving some in a gravy boat to serve.
10. Serve with rocket and sliced figs.