Brazilian recipe
Calabresa Sausage Coxinha (Coxinha de calabresa)
A savory twist on the iconic Brazilian finger food, featuring a smoky, spiced sausage filling encased in a velvety potato-based dough.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or beef flavor)
200g calabresa sausage, skinless and ground
1/2 cup cooked and mashed potato
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Oil for deep frying
2 cups milk
2 bouillon cubes (bacon or beef flavor)
200g calabresa sausage, skinless and ground
1/2 cup cooked and mashed potato
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Oil for deep frying
Where to find ingredients
You can find calabresa sausage and green olives in the international or deli aisle of local supermarkets. For the freshest produce, visit local markets for potatoes. Use high-quality all-purpose flour from the baking aisle and standard breadcrumbs.
Preparation method
- Combine the water, milk, bouillon cubes, ground calabresa, mashed potato, and butter in a large pot.
- Place the pot over medium-high heat and bring the mixture to a boil.
- Add the all-purpose flour all at once.
- Stir vigorously until the dough forms a ball and pulls away cleanly from the bottom of the pot.
- Turn the dough out onto a flat, clean surface lightly greased with margarine.
- Knead the dough carefully and allow it to cool.
- Divide the dough into small portions and flatten them in the palm of your hand.
- Place one green olive in the center of each portion.
- Fold the dough around the olive, shaping it into the characteristic teardrop shape of a coxinha.
- Dip each shaped unit into the beaten egg.
- Roll the units in breadcrumbs until evenly coated.
- Deep fry in hot oil until they achieve a deep golden brown color.
- Drain on paper towels to remove excess oil before serving.
Observations
This recipe puts a flavorful spin on the classic snack by using calabresa sausage as the star filling. By incorporating mashed potatoes and milk into the dough, you achieve a soft, delicate texture that pairs perfectly with a crispy outer coating, making these ideal for parties or a satisfying snack.
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