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Sausage Gravy, Mac n Cheese Croquettes
Essential Cuisine

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Sausage Gravy, Mac n Cheese Croquettes

Sausage Gravy, Mac n Cheese Croquettes
PREP TIME: 1 hr 30
COOKING TIME: 1 hr
SERVES: 10
WARNING: Please ALWAYS check the allergens on the packaging of any other ingredients you use to make our recipes.

Ingredients...

American Biscuits
488g Self-raising Flour
300g Buttermilk
20g Melted Butter
110g Salted Butter


Sausage Gravy
60g Double Cream
60g Plain Flour
400g Milk
400g Raw Sausage Meat
30g Onion Chopped
2g Mustard
3g Sage Fresh Chopped
100g Water
15g Oil
10g Powdered Gelatine


Mac n Cheese
300g Macaroni Pasta
30g Butter
90g Onion, finely Chopped
118g Milk
0.5g Salt
0.1g Pepper White
2g Mustard
15g Plain Flour
160g Mature Cheddar Cheese, grated
80g Comte, grated
15g Parmesan Cheese, grated
55g Double Cream
 
Carrot and Truffle Sauce
775g Carrot Juice
36g Apple Cider Vinegar
36g Garlic
20g Lime
19g Red Chilli, blended
2g Coriander Ground
1.2g Salt
2g Truffle Oil
60g Water
30g Arrowroot
 
Pane
300g Plain Flour
200g Whole Egg
300g Fine Breadcrumbs
 
Chives for garnish

 

Tips Make with shellfish and Essential Cuisine Lobster Glace. Use different crumbs. Make Arancini using risotto rice.

Method...

1. American Biscuits – Place the butter in the freezer. Once frozen coarsely grate. Combine the flour and butter in a bowl. Add in the butter milk and mix into a dough. The dough should be lightly mixed, and the butter not worked in (like making shortbread).


2. Roll the dough out to 2cm thick and cut into 10 equally sized squares. Place on a baking sheet and brush the tops with the melted butter. Bake at 200°C for 10-12 minutes until a light golden brown. Set aside until needed.


3. Sausage Gravy – Heat the oil in a pan and add the sausage meat. Cook until beginning to brown scraping the bottom of the pan. Add in the chopped onion and sweat for 2 minutes longer. Add the flour and cook for another 2 minutes. Gradually add the milk and water until a smooth sauce is formed. Add the mustard, cream and sage and stir in. Cook out for a further 5 minutes on a simmer. Whisk in the gelatine. Set aside and allow to cool.


4. Place the sausage gravy into some small moulds to set and freeze into pellets. A silicone ice cube tray is ideal.

  
5. Bring a large pan of water to the boil with plenty of salt for cooking the pasta. Add the pasta in and cook until al dente. Refresh and drain well.


6. Mac N Cheese Sauce – Melt the butter in a pan, then add the onion and sweat for 2-3 minutes. Add the flour and cook for 2 minutes. Gradually add the milk until a thick sauce is formed, then add the double cream – Keep stirring. Add the mustard, salt, and pepper. Remove the sauce from the heat and stir in whisk in all the cheeses. If there are any lumps of un-melted cheese, then return the sauce to the heat until it has melted. Add the drained pasta into the sauce and stir. Set aside to cool.


7. Carrot and Truffle Hot Sauce – Place the carrot juice, vinegar, garlic, lime, chilli, coriander, and salt into a pan and bring to a simmer. Mix the arrowroot and water together and pour into the pan while whisking. Cook for 5 minutes until the sauce has thickened. Finish with the truffle oil and set aside to cool.


8. To assemble the croquettes, take one of the gravy pellets and mould the mac n cheese sauce around it. It should be around the size of a golf ball. Place onto a tray and freeze until set firm.


9. For the pane, break down some of the American biscuits into large crumb pieces. Place on a baking tray and put into an oven on warmer or on top of the oven until dried out.


10. Mix the crumb with the fine breadcrumbs. To set up the pane, place the flour, beaten eggs and breadcrumbs in separate bowls. Run the croquettes through the flour tapping off any excess, through the egg and then into the breadcrumb. Place on a tray and ten back into the freezer until needed.


11. To cook the croquettes, place into a fryer set to 170°C and fry until light brown. Transfer to a baking sheet and put in the oven at 180°C for 10 minutes and the colour is golden brown. Allow to rest for 2 minutes before serving.


12. To serve place on a serving plate with a squeeze of sauce on top and some finely chopped chives.

This recipe features...

Lobster Glace

Lobster Glace

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