I absolutely love croquettes. Croquettes are savory little treats that are made from any kind of meat or vegetable. Today we made it with Morcilla rice sausage. This morcilla sausage is especially popular in Burgos.
Makes approximately 45 croquettes
- 2 Morcilla de Arroz – Rices Sausages
- 1 oz Pine Nuts
- 4 oz Butter
- 25 oz. milk
- 1 cup flour
- pinch of salt
- pinch of nutmeg
- 2 eggs (to cover)
- Flour (to cover)
- bread crumbs (to cover)
- 1 jar of Roasted red Peeper
- 2 tablespoons olive oil
- 1 cloves garlic2 Morcilla de Arroz – Rices Sausages
- 4oz Evaporate Milk
- pinch of Salt
- pinch of Pepper
Fist we will prepare bechamel:
- Remove the morcilla skins.
- In large saucepan, saute Pine nuts and morcilla de arroz and reserved
- Heat butter in the saucepan over medium heat until butter has melted.
- Add flour, cook stiring 1 minute.
- Then gradually whisk in milk, and coke, add salt and nutmeg and whisking, 3 minutes.
- Spread mixture onto a baking sheet, and let cool completely. Cover and refrigerate until chilled, at least 1 hour.
Second we will shape croquette mixture:
- Beat 2 eggs in a bowl and put bread crumbs in another bowl
- Roll mixture croquettes into oval shape( you can use an ice cream scoop)
- Roll croquette into bread crumbs, dip into eggs and again into breadcrumbs to coat well
- Transfer to a parchment paper baking sheet and repeat with remaining croquette mixture
- Heat olive oil in a skillet over medium-high heat and fry croquettes in batches until golden brown
- Transfer to a paper towel to drain the excess of oil
- In a saucepan, heat oil over medium heat until hot.
- Add garlic and cook, stirring, until golden.
- Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes.
- Transfer to a processor or blender and puree.
- Return sauce to pan, add cream and bring to a simmer, stirring.
Serve on top of the Pepper sauce (or you can have the sauce in a dipping bowl) and enjoy!