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Sausage Croquettes

Sausage croquettes are small fried cakes made from sausage meat, eggs, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Sausage Croquettes

Ingredients

Directions

Prepare

  1. Combine sausage meat and beaten eggs in a bowl.

  2. Form the mixture into small cakes.

  3. Roll each cake in the minced bread crumbs.

Fry and serve

  1. Heat oil in a pan and fry the cakes until golden brown.

  2. Serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  2. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + eggtop 22% of all pairs
    Smell alikemoderate
    Cooked together6,432 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sausage meat
Forms the main body of the croquettes and supplies the savoury flavour.
Eggs
Bind the sausage meat so the cakes hold their shape while frying.
Bread crumbs
Form a crisp coating that browns during frying.

The step that matters

Frying the cakes until golden brown. Oil that is too cool lets the cakes absorb grease and steam instead of crisping, while oil that is too hot browns the crumbs before the sausage cooks through. Keeping the heat steady gives an even golden crust and a fully cooked centre.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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