Low Sodium Sausage Croissants
Indulge in a savory breakfast twist with these flaky, golden Low Sodium Sausage Croissants—the perfect combination of homemade goodness and health-conscious flavor. Crafted from buttery layers of freshly prepared dough and filled with savory low sodium sausage, this recipe delivers all the decadence of traditional sausage croissants without the heavy salt content. The step-by-step process ensures irresistible puff pastry layers that encase the seasoned meat, while an egg wash lends a beautiful golden finish. Great as an on-the-go breakfast or a brunch centerpiece, these croissants are a crowd pleaser that guarantees satisfaction without sacrificing dietary goals.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 0.5 cup milk
- 1 packet active dry yeast
- 2 tablespoons sugar
- 8 ounces low sodium sausage
- 1 large egg
- 2 tablespoons water
- 1 tablespoon unsalted butter (for greasing)
Instructions
In a small bowl, dissolve the sugar in warm milk and add the yeast. Let it sit for about 5 minutes until foamy.
In a large bowl, combine the flour and 3/4 cup of the chilled unsalted butter, cut into small cubes. Use a pastry blender or fork to mix until the combination resembles coarse crumbs.
Add the yeast mixture to the flour mixture and mix until a dough forms. Knead the dough lightly on a floured surface until smooth, about 5 minutes.
Wrap the dough in plastic wrap and refrigerate for at least 1 hour to allow it to firm up.
For the sausage filling, crumble and cook the low sodium sausage in a skillet over medium heat until fully cooked, then set aside to cool.
After the dough has chilled, roll it out into a rectangle about 1/4 inch thick. Incorporate the remaining 1/4 cup of chilled butter (cut into small pieces) by placing it on one half of the dough, and folding the dough over to cover it. Roll again into another rectangle.
Fold the dough into thirds, like folding a letter, and roll out again. Repeat this process two more times to ensure flaky layers.
Preheat the oven to 375°F (190°C) and lightly grease a baking sheet with unsalted butter.
Cut the dough into triangles. Place a small amount of the cooked sausage on the wide end of each triangle and roll it up towards the point to form a croissant shape.
Place the croissants on the prepared baking sheet, spaced evenly apart.
In a small bowl, beat together the egg and water, and brush this egg wash over each croissant to promote browning.
Bake for 20-25 minutes or until the croissants are golden brown.
Let them cool slightly before serving. Enjoy your homemade low sodium sausage croissants!
Nutrition Facts
Calories |
2611 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.5 g | 210% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 617 mg | 206% | |
| Sodium | 557 mg | 24% | |
| Total Carbohydrate | 222.7 g | 81% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 34.4 g | ||
| Protein | 71.1 g | 142% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 295 mg | 23% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1220 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
