Smoked Sausage Croquettes

Smoked sausage croquettes are a cozy and very appetizing snack with a crispy crust and a tender, flavorful filling. Inside is a creamy béchamel with hard cheese, parsley, and finely chopped smoked sausage. Serve them warm, straight after frying.

Ingredients

• 60 g butter
• 1/2 onion, finely chopped
• 65 g all-purpose flour, plus extra for coating
• 360 ml whole milk, heated almost to boiling
• 150 g smoked sausage, very finely chopped
• 75 g hard cheese, grated or finely chopped
• 3/4 tsp sweet paprika with a pinch of black pepper
• 2 tbsp fresh parsley, chopped
• 75 g breadcrumbs
• 1 tsp sweet paprika
• oil for frying
• 1 egg, beaten with 2 tbsp water

Method

1. In a saucepan over medium-low heat, melt the butter. Add the onion and cook, stirring, for about 10 minutes until soft and translucent. Add the flour and cook for another 2 minutes, whisking. Increase the heat to medium and gradually pour in the hot milk, whisking constantly until smooth. Bring to a gentle boil and cook for about 4 minutes until the mixture thickens. Add the smoked sausage and cook for 1 more minute.

   

2. Remove from the heat, stir in the hard cheese, paprika with pepper, and parsley. Transfer the mixture to a bowl and chill for at least 1 hour, until fully set.

   

3. Shape the chilled mixture into small cylinder croquettes about 7 cm long and 3 cm thick. You should get around 26 pieces.

   

4. Prepare three separate bowls: one with flour, one with the beaten egg, and one with the breadcrumbs mixed with paprika. Coat each croquette first in flour, then dip in the egg, and finally roll in the breadcrumbs, pressing the coating lightly. Place on a tray or baking sheet.

   

5. In a deep pot or saucepan, heat oil to a depth of about 4 cm to 170–180°C. Fry the croquettes in batches without overcrowding the pan, about 2 minutes each, until golden brown. Transfer to paper towels and serve warm.

   

Notes

💛 To help the filling hold its shape, chill it completely before forming.

💛 The coating will adhere more evenly if you shake off excess flour before dipping into the egg.

💛 Fry croquettes in small batches so the oil temperature remains stable.