Croquettes of blood sausages from Burgos – 55000 Recipes. Passion for food


Croquettes of blood sausages from Burgos

Original croquet, served with potato cream and a touch of curry mayonnaise


  • 50 ml liquid cream
  • Pepper
  • For croquet
  • 120 g of black pudding from Burgos, crushed
  • 50 ml of meat broth
  • 25 ml of liquid cream
  • Flour
  • Egg
  • Panko
  • For curry mayonnaise
  • 50 g of mayonnaise
  • 2 grams of curry powder
  • For the potato foam
  • 200 g of potatoes
  • Sol


For croquet

  1. Stew the crushed blood and add to the liquid cream
  2. Once connected, refrigerate for 1 hour.
  3. Form the croquettes and go through flour, egg and panko.
  4. Fry in plenty of oil until crispy. Reserve.

For curry mayonnaise

  1. Mix the two ingredients well and put them in a pastry bag. Book cold.

For the potato foam

  1. Cook the potatoes in water until soft. Bark.
  2. Mix them with a little meat broth and add the cream.
  3. Add a pinch of salt and pepper.
  4. We put the siphon with 1 charge.


  1. Place the potato foam at the bottom of the plate.
  2. On the very hot black pudding croquet.
  3. Finish with mayonnaise curry.


I will see you on another recipe.
David from 55000 Recipes