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Croquettes and Sausages | 2 Delicious Party Treats

Croquettes and Sausages

Croquettes and sausages are delicious, they can be used as a main meal or as a buffet dish at a party, or when your children have friends around after school. These can be made in advance and stored in the freezer, they can be made using ordinary potatoes and any kind of ground or minced meat, such as chicken, turkey, beef, pork or lamb.

Sweet Potato Croquettes and Sausages

– posted by Kelly

Sweet Potato Croquettes and Sausages Tips

  • Vary the meat mix with different minced or ground meat.
  • The key to rolling the perfect croquette is ensuring the mixture is as cold as it can be.
  • You can add chopped chilies or some sweet chili sauce to the mix before shaping, to give a bit of a kick!
  • Make a really nice dip such as cucumber raita, smokey barbeque or salsa.
  • Serve with simple vegetables such as peas and sweetcorn, or a nice shredded, buttered cabbage.
  • Serves: 6-10
  • Preparation Time: 25 minutes
  • Cook Time: 25 minutes


  • 1kg/2lbs of sausage meat
  • 2 finely diced onions (optional)
  • Large handful of chopped parsley
  • 5 large sweet potatoes, or potatoes, peeled, diced and mashed
  • 450 grams/8oz of dried breadcrumbs
  • 4 eggs, beaten
  • Seasoning


  1. Heat oven to 175 C/350 F. Lightly grease a large baking tray, or two if necessary.
  2. Place your cooked potatoes into a large bowl and add the herbs. Mix in the diced onion and sausage meat. Mix thoroughly, using your hands so that everything is evenly combined. Season with a little salt and pepper.
  3. Put the beaten eggs into a shallow dish, and put the breadcrumbs next to them on a plate.
  4. On a clean board or lightly floured work surface, take a palmful of sausage meat and roll into a ball. Lightly flatten the mix with the palm of your hand and roll into ‘sausage shapes’.
  5. Coat the sausage shapes in egg, then in breadcrumbs. Repeat the process again, egg followed by breadcrumbs, and place each one on to your baking sheets.
  6. You should be able to make 20 large ones or more if you make them ‘party’ size.
  7. Put the baking tray into the oven and bake for 25 minutes.

Classic Potato Croquettes and Sausages

– posted by BellyBelly

Potato and Sausages Croquettes Tips

  • Vary the meat mix with different minced or ground meat.
  • Use roasting or mashing potatoes are best.
  • The key to rolling the perfect croquette is ensuring the mixture is as cold as it can be.
  • The classic croquette shape, is when you form a small cylinder, about the size of a wine cork.
  • Serves: 6-10
  • Preparation Time: 25 minutes
  • Cook Time: 25 minutes


  • 6 large potatoes (Hassleback’s, quartered evenly)
  • 1 cup Spanish chorizo (cooked)
  • 2 cups breadcrumbs (panko)
  • 1 cup plain flour
  • 1/2 cup full cream
  • 1 cup salted butter (cubed)
  • 1/4 cup red onion (finely chopped)
  • 1/2 cup melted butter
  • 4 medium eggs
  • Canola oil
  • 1 tbs ground cumin
  • 1 tbs grated nutmeg
  • salt and pepper to taste


  1. Boil potatoes in salted water until they are soft and remove from water into a bowl.
  2. In a saucepan, melt 1/2 cup butter and add the full cream, adding them to the potatoes. Whip until there is an even and smooth texture.
  3. Sauté the red onions in the remaining 1/2 cup butter until translucent. Stir in cooked chorizo, then add this mixture to the whipped potatoes. Add the cumin and nutmeg.
  4. Stir to combine, add salt to taste, and refrigerate until completely cooled.
  5. In a bowl combine breadcrumbs, and salt. Set up a breading and frying station by placing flour in one bowl, beat the eggs in a separate bowl. Fill a small saucepan or a deep fryer thermometer with enough oil to submerge croquettes, about 3 inches. Heat oil to 175 C/350 F, this can also be done in the oven and baked.
  6. To form the croquette, us a large spoon of filling and roll it into a ball, then press down with your palm and roll it lengthwise forming it into cylinder about the size of a wine cork.
  7. Begin breading process by dipping croquette into flour, then eggs, then rolling into breadcrumbs. Gently place croquette in oil and fry until breading is crispy and browned, 2 to 3 minutes. Remove from oil and drain on a paper towel for at least 5 minutes.
  8. Or place on a tin ready for an air fryer

For more information on buying the right air fryer for you, we recommend you review the following;
Air Fryer Reviews

To find out more about Sausage recipes, you can read BellyBelly’s article :

Sausage Roll Recipe




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