Smoked Sausage Croquettes with Roasted Red Pepper and Marcona Almond Sauce
Serves: Yields 12-24 croquettes
Ingredients
- 4 Tbsp. unsalted butter
- 1/2 cup finely minced onion
- 1/3 cup flour
- 1.5 cups whole milk
- 1 Tbsp. dry sherry
- 1/4 tsp. nutmeg
- 1 lb. smoked sausage
- 1 cup dry breadcrumbs
- Salt and pepper, to taste
- 1 Tbsp. chopped parsley
- Roasted Red Pepper and Marcona Almond Sauce (recipe follows)
Coating:
- 1/2 cup flour
- 2 eggs beaten with Tbsp. water
- 1 cup dried breadcrumbsSalt and pepper, to taste
- Oil for frying
Roasted Red Pepper and Marcona Almond Sauce:
- 1/2 cup golden raisins
- 2 red peppers
- 1 cup Marcona almonds
- 3 Tbsp. sherry vinegar or apple cider vinegar
- 1/2 cup extra virgin olive oil
Details
Product:
Smoked SausageMeal Course:
Dinner, LunchDish Type:
Appetizer, Side DishPreparation
- In large sauté pan, melt butter; add onions and sauté until translucent.
- Stir in flour to make a roux—add a little more butter if needed.
- Whisk in milk and stir until all lumps disappear. (This should have a gluelike consistency.)
- Add dry sherry and nutmeg.
- Grind smoked sausage in meat grinder.
- Fold in ground sausage and breadcrumbs until well incorporated, about 5 minutes.
- Check for seasoning and adjust as needed.
- Fold in chopped parsley
- Transfer into hotel pan and chill for 30 minutes to 1 hour. (This mix can be made a day or 2 in advance.)
- After it is chilled, portion into logs or 2-oz. balls.
- Bread croquettes by dipping into flour, egg wash and then breadcrumbs, and coat appropriately.
- Follow same order until all croquettes are breaded.
- Place in container lined with parchment paper.
- To fry, heat oil to 350°F and slowly drop croquettes into it.
- Fry for approximately 3-4 minutes or until golden brown.
- Note: may take longer for frozen croquettes. Suggestion is to thaw overnight to cook faster.
- Serve with shaved salad of Brussels sprouts and Roasted Red Pepper and Marcona Almond Sauce.
Roasted Red Pepper and Marcona Almond Sauce:
- Bloom golden raisins in hot water for 5-10 minutes.
- Place red peppers onto burner and char on all sides; cool and peel.
- Combine 1/4 raisins, red peppers, 1/4 cup Marcona almonds and vinegar in blender.
- Slowly stream 1/2 cup of extra virgin olive in until sauce is completely incorporated.
- Season to taste.
- Set aside.
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