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Sausage Croquettes

Sausage croquettes are fried balls made from sausage, eggs, butter, milk, and bread crumbs, coated in cracker meal.

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

Prepare

  1. In a bowl, combine the sausage, eggs, butter, and milk.

  2. Add enough bread crumbs to thicken the mixture.

Shape and fry

  1. Shape the mixture into croquettes and roll them in cracker meal.

  2. Fry the croquettes in hot oil until they are 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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Sausage
Provides the main body and savory flavor of the croquettes.
Eggs
Bind the mixture so the croquettes hold their shape.
Bread crumbs
Absorb moisture and thicken the mixture so it can be shaped.
Butter
Adds fat and richness, contributing to a tender interior.
Milk
Adds moisture that softens the mixture and keeps it tender.

The step that matters

Thicken the mixture before shaping. Adding bread crumbs until the mixture is firm enough to shape is what keeps the croquettes from falling apart or going greasy in the oil. Too little crumb leaves the mixture loose and prone to breaking during frying.

“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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