The founder of Pedragosa Dried Sausages company began marketing the first sausage in 1916. Since then, the family has continued to work to offer a timeless, tasty and natural dried sausage, using the same ingredients and drying process that was key to the success of the recipe from day one. Over the years the range of sausages has grown, and we have learned to use dried sausage as a special ingredient for other recipes. This is the case with dried sausage croquettes; delicate, tasty, tender and crunchy. Don’t miss the original recipe we want to share with you today.
Maria Dolors, daughter of the founder, still makes delicious sausage croquettes that are always a hit at the table. Here are the ingredients and steps to follow. For those who do not have time, in the Pedragosa store in Caldes de Montbui there are always available to customers. Maybe it’s time to take a little getaway to our town!
- 800 gr of Pedragosa dried sausage
- 300 gr of onion
- 800 g of flour
- Olive oil
- 1.5 liters of milk
- Chop the onion into very small pieces and fry over low heat until it is very soft.
- Make the “béchamel” sauce: fry the flour in oil and add the onion, nutmeg, a pinch of salt and milk until all is a little thick.
- Sausage pieces: chop the sausage into small pieces and add it to the “béchamel” sauce.
- Let stand in the fridge for a couple of hours to help the dough be quite stiff and easier to shape the croquettes.
- As the croquette is shaped, you can coat it with flour, egg and breadcrumbs (in that order).
- Fry the croquette with a lot of oil and at a high temperature so that they do not fall apart.
TRICKS FOR BEGINNERS
- When shaping croquettes, it is practical to have your hands full of flour so that the dough does not stick so much between your fingers
- Make the croquettes over high heat but don’t take your eyes off them, they will be done in a few minutes.