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Ham and Cheese Croquettes with Sausage Gravy
Croquettes are something that have been on my culinary “to make” list for as long as I can remember. At my age, that isn’t very long! Actually according to my hubby, I remember everything and never forget a thing:) I recently entered Clifty Farms Recipe Contest using their fantastic ham products. Ham and Cheese Croquettes with Sausage Gravy the sausage gravy part was my hubby’s suggestion, the perfect mix of flavors.
What is a Croquette?
Croquette pronounced [kroh-KEHT] not croquet like the yard game, is a mixture of minced meat or vegetables in a thick white sauce. Seasonings are added and the mixture is formed into small cylinders, ovals or rounds. The cylinders are dipped into beaten egg and then breadcrumbs. Croquettes are usually deep-fried until crisp and brown but this recipe calls for baking the croquettes.
Sausage Gravy is a traditional Southern breakfast dish in the United States. Ground pork sausage is cooked in a skillet and removed. A roux is made by browning flour in the pork fat left in the skillet. Milk and seasonings, such as salt and pepper are added to create a moderately thick gravy. The cooked sausage is added back to the skillet until heated through. Occasionally cayenne pepper or spicy sausage are used to make a spicier gravy.
Sausage gravy is traditionally served as part of the dish biscuits and gravy. Often accompanied by other typical Southern breakfast a fare such fried eggs, fried apples, sliced tomatoes and country-style bacon or ham. A combination gravy is a variation sausage gravy but made with bacon and sausage to make the gravy. Gravy made this way is slightly darker in color than straight sausage gravy and carries the flavor of the bacon.
- 2 tablespoons of olive oil
- 1/4 cup of salted butter
- 1/4 cup of chopped onions
- 1 tablespoon of parsley flakes
- 1 teaspoon dry mustard
- 1/2 tablespoon of garlic powder
- pinch of cumin optional
- 2 to 3 cups ground ham Clifty Farms Country Ham Seasoning Pieces
- 1 cup flour
- 1 ½ cups milk
- 1 cup shredded Swiss cheese
- Extra flour
- 3 beaten eggs
- 2 cups of breadcrumbs
Grind ham pieces in meat grinder or food processor in batches. Set aside.
In a large pan, over medium heat, melt butter and oil together. Stir in onions and seasonings. Cook until onions are translucent, 5 minutes.
Whisk in flour, continue to whisk 1 minute, add 1 cup milk, continue whisking until smooth. Add remaining ½ cup milk and whisk continuously 2-3 minutes, or until sauce has thickened.
Whisk in cheese. Turn off the heat and fold in the ham. Transfer the ham mixture to a large bowl and cover. Refrigerate 4-24 hours.
Remove ham mixture from refrigerated, fill a pie plate with flour, another pie plate with breadcrumbs and a bowl with beaten eggs.
Take a tablespoon of the ham mixture and roll it in your hands to form a log. Use a little flour on your hands if mixture is sticky. Roll logs in flour, shake off excess. Dip logs into the beaten eggs, and then roll in the breadcrumbs. Continue until all the ham mixture is used. Remove and repeat with remaining croquettes.
Place breaded logs into a lightly greased 2 quart baking dish. Bake at 375 until golden brown and crispy. 45 minutes.
*The photos in this blog post were taken without the country sausage gravy.
Delicious served over your favorite jumbo biscuits.
- 1 pound ground pork sausage
- 2 tablespoons butter
- 1/3 cup flour
- 3 cups milk
- 1/4 teaspoon garlic powder
- 1/4 teaspoon seasoned salt
- 1/4 teaspoon salt
- 1 teaspoon black pepper
Brown the sausage in a large skillet over medium-high heat until no longer pink.
Add the butter to the pan and stir it around until melted.
Sprinkle the flour over the sausage and stir for 2 minutes.
Pour the milk into the sausage and flour mixture slowly, whisking constantly until smooth.
Whisk in the seasonings. Taste the gravy and adjust seasoning if necessary.
Serve immediately with your favorite biscuits.