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Sausage Croquettes

Sausage croquettes are fried meat mixtures coated in crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Sausage Croquettes

Ingredients

Directions

Make the mixture

  1. In a pot, combine the meat, eggs, butter, and milk over medium heat.

  2. Add enough cracker crumbs or stale bread crumbs to thicken the mixture.

Shape and fry

  1. Shape the mixture into oblong croquettes.

  2. Roll the croquettes in cracker crumbs before frying.

  3. Heat lard in a pan and fry the croquettes until golden brown.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

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

Meat
Forms the bulk of the croquettes and provides the savory flavor.
Eggs
Bind the mixture and help it set firmly when heated.
Butter
Adds richness and fat that softens the texture of the mixture.
Milk
Adds moisture and helps the mixture cook into a smooth, cohesive body.
Cracker crumbs or stale bread crumbs
Absorb liquid to thicken the mixture and give the outside a crisp coating.

The step that matters

Thicken the mixture before shaping. If the mixture is too wet, the croquettes will not hold their shape and may fall apart in the hot lard. Adding crumbs until the mixture is thick enough gives it structure so it can be shaped and fried cleanly.

“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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