Favorites: Sausage Craft’s sage sausage
Attention to detail and a respect for heritage makes every Sausage Craft product a joy to eat. In the thick of autumn with Thanksgiving upon us, I turn to the tried-and-true flavors of their sage sausage ($8/lb. direct). The sage variety is available in bulk or as links, and epitomize simplicity with a handful of tasty ingredients like salt, pepper, and chili flake in addition to the sage and ground pork.
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Sweet Potato Croquettes
I’m serving up sage sausage inside of sweet potato croquettes this Thanksgiving. They’re crispy on the outside and creamy in the middle. The recipe will make a couple dozen give or take a few, depending on how large you make them.
You will need:
- 1/2 lb. Sausage Craft bulk sage sausage, browned
- 1 lb. potatoes, about 2/3 sweet potatoes and 1/3 Yukon Gold. You don’t have to be exact.
- 1/3 stick or 1.33 oz. of unsalted butter
- A loose tablespoon of fresh sage.
- 1/2 cup whole milk
- Salt and pepper (to taste)
- Bread crumbs (I used panko bread crumbs for a light and crunchy coating)
- An egg or two for the egg wash
- Peanut oil (or another high smoke point oil) for frying
- Peel your potatoes and cut into 1-inch cubes. Put it all in a pot and add enough water to cover with a little headroom. Stir in at least a tablespoon of salt.
- Crank up the heat on your stove, but once the water starts boiling, set a timer for 9 minutes.
- When time is up your potatoes should be tender. If you can stab a cube with a knife and it comes out easily, they’re ready.
- Drain and mash. I use a food mill because it’s fast and creates a great texture, but use whatever works. Set aside.
- Brown your butter by melting it over medium high heat in a small pan until it starts to smell nutty and turn a dark golden brown color. When it’s almost there, take it off the heat and drop in the fresh sage. Strain into your mashed potatoes and add the milk and sausage.
- Stir all of this to combine, adding salt and pepper to taste.
- Let it cool to room temperature, then cover and put in the freezer for half a day, or until the texture is like thick ice cream.
- Crack your eggs into a bowl and whisk until uniform. Pour some bread crumbs into a second bowl. Start heating up your peanut oil in a pot. We’re shooting for around 325º F, but no more than 360º F.
- For each croquette, take a slightly heaping teaspoon of your mixture and roll into a ball (it’s a little messy). Use a spoon to help cover it in egg, then use a separate spoon to help cover it in bread crumbs. If you’re oil isn’t ready, move formed croquettes to the freezer for staging.
- Drop your croquettes into the oil and fry until golden brown and delicious. If you don’t crowd the pot, this should take about 2-3 minutes. Remove from the oil and let them cool a little on a rack or paper towel. Enjoy!
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- Available in local stores or direct.
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