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Hash Croquettes

Sausage meat croquettes coated in cracker crumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Hash Croquettes

Ingredients

Directions

Make the mixture

  1. In a pan, combine sausage meat, beaten eggs, butter, and milk over medium heat.

  2. Thicken the mixture with minced cracker crumbs, mixing well.

Shape and coat

  1. Form the mixture into croquettes.

  2. Roll each croquette in beaten egg and then in powdered crackers.

Fry and serve

  1. Fry the croquettes in boiling fat until golden brown.

  2. Drain well before serving.

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

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

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Meat + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Sausage meat
Provides the main body, flavor and fat of the croquettes.
Eggs
Bind the mixture together and set when heated, holding the shape.
Minced cracker crumbs
Absorb liquid and fat, thickening the mixture so it can be formed.
Milk
Adds moisture and softness to the mixture.
Butter
Adds richness and flavor to the mixture.

The step that matters

Fry in boiling fat until golden brown. The mixture is soft and bound only by egg and crumbs, so the coating must be fully set before frying. Fat at the right heat browns the outside quickly, sealing the surface so the croquettes hold their shape and do not absorb excess grease.

“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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