Sausage Croquettes
Submitted by Galad
Sausage croquettes made old-fashioned style: sausage meat thickened with cracker crumbs, shaped into oblongs, rolled in cracker dust, and fried until crisp. Ready in 30 minutes for a hearty brunch.
YIELD
4 servingsPREP
15 minCOOK
15 minREADY
30 minThese sausage croquettes come straight out of an old-school American cooking tradition, the kind of recipe that would have appeared in a church cookbook from three generations back.
Sausage meat gets cooked down with butter, milk, and eggs, then cracker crumbs are stirred in over heat until the mixture firms up enough to hold a shape. Once it cools, you roll it into oblongs, coat them in cracker dust, and fry until the outside is properly golden and crackling.
Serve them at brunch alongside eggs or as a hearty party appetizer. The cracker coating gives them a texture that breadcrumbs simply don’t match.
Kitchen Tips
- Let the sausage mixture cool completely before shaping or it will stick to your hands and lose its form.
- Press the cracker coating firmly so it adheres before frying.
- Work in small batches so the oil temperature stays consistent and the croquettes brown rather than steam.
Ingredients
Directions
Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire.
Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying.
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