RECIPES

ASTURIAN BLACK SAUSAGE CROQUETAS

ASTURIAN BLACK SAUSAGE CROQUETAS

BY CHEF DOREEN COLONDRES

Asturian Black Sausage Croquetas
Doreen Colondres Chef Latina

By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

20 minutes, makes approx 15 croquettes

INGREDIENTS:

4oz (100g) Fermín Black Sausage, Asturian style, small dice
4oz (100g) White Onion, small dice
4 Tablespoons, Butter
2 Tablespoons Extra Virgin Olive Oil
1 cup All Purpose Flour
1 cup Half and Half

FOR THE BREADING:

1 1/2 cups All Purpose Flour
2 Eggs
2 cups Panko

FOR FRYING:

Vegetable Oil: 1 cup

FOR LEMON AIOLI:

2 Eggs
1 cup Extra Virgin Olive Oil
1 Tablespoon Champagne Vinegar
Salt to taste
Zest of 1 Lemon
Juice of 1 Lemon

PROCEDURE:

Instructions for making Garlic Aioli:

In a food processor, add the eggs, lemon juice, lemon zest, vinegar, and salt. Turn on and while the appliance is running, slowly add the olive oil until the mixture begins to emulsify and form a thicker consistency. Adjust with salt for desired taste.

Instructions to shape the croquetas:

Begin by melting the butter in a sauté pan over medium heat. Once melted, add the olive oil. After 2 minutes, add the white onions and sauté for approximately 5 minutes, or until the onions begin to develop a golden color. Add the blood sausage and cook for 30 seconds. Then, lower the heat and add the flour and mix so the onion/blood sausage is evenly coated, keeping in mind to continuously stir.

Then, slowly add the half and half at small increments at a time, mixing each amount in until fully incorporated. Once all of the half and half is added, the mixture should now form a uniform ball of “dough.” Let cool overnight.

To make the croquettes:

Using a small pot, heat vegetable oil in medium temperature (about 350F). Form 2oz balls using the mixture and bread using the traditional breading method (flour, then eggs, and then panko). Fry each croquette for approximately 3 minutes or until golden brown.

Serve with lemon aioli and additional lemon zest to taste.
They are absolutely delicious.

20 minutes, makes approx 15 croquettes

INGREDIENTS:

4oz (100g) Fermín Black Sausage, Asturian style, small dice
4oz (100g) White Onion, small dice
4 Tablespoons, Butter
2 Tablespoons Extra Virgin Olive Oil
1 cup All Purpose Flour
1 cup Half and Half

FOR THE BREADING:

1 1/2 cups All Purpose Flour
2 Eggs
2 cups Panko

FOR FRYING:

Vegetable Oil: 1 cup

FOR LEMON AIOLI:

2 Eggs
1 cup Extra Virgin Olive Oil
1 Tablespoon Champagne Vinegar
Salt to taste
Zest of 1 Lemon
Juice of 1 Lemon

PROCEDURE:

Instructions for making Garlic Aioli:

In a food processor, add the eggs, lemon juice, lemon zest, vinegar, and salt. Turn on and while the appliance is running, slowly add the olive oil until the mixture begins to emulsify and form a thicker consistency. Adjust with salt for desired taste.

Instructions to shape the croquetas:

Begin by melting the butter in a sauté pan over medium heat. Once melted, add the olive oil. After 2 minutes, add the white onions and sauté for approximately 5 minutes, or until the onions begin to develop a golden color. Add the blood sausage and cook for 30 seconds. Then, lower the heat and add the flour and mix so the onion/blood sausage is evenly coated, keeping in mind to continuously stir.

Then, slowly add the half and half at small increments at a time, mixing each amount in until fully incorporated. Once all of the half and half is added, the mixture should now form a uniform ball of “dough.” Let cool overnight.

To make the croquettes:

Using a small pot, heat vegetable oil in medium temperature (about 350F). Form 2oz balls using the mixture and bread using the traditional breading method (flour, then eggs, and then panko). Fry each croquette for approximately 3 minutes or until golden brown.

Serve with lemon aioli and additional lemon zest to taste.
They are absolutely delicious.

Asturian Black Sausage Croquetas
Fermín Iberico a Cut Above

By Chef Doreen Colondres

Fermin’s Chef Ambassador
@doreencolondres
LaCocinaNoMuerde.com

2023-07-01T17:00:02+00:00

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