Cook the sausages in large skillet until crisp. Drain.
In a separate pot, heat the vegetable broth. Add the corn flour, olive oil and sausage. Cook until the mixture thickens. Season to taste.
Chill in the refrigerator for 24 hours.
Remove the mixture from the refrigerator and shape into croquetas any way you like.
Beat the eggs in a bowl and place cornbread crumbs in a separate bowl.
Dip each croqueta first in the egg, then in the cornbread crumbs. Set aside.
In a frying pan, heat olive oil. Fry croquetas a few at a time, setting on paper towels to drain. Serve hot.