Brazilian recipe
Calabresa Coxinha (Coxinha de calabresa)
Discover a savory twist on the classic Brazilian snack: these crispy, golden-fried croquettes are packed with flavorful calabresa sausage.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g calabresa sausage, skinless and ground
1/2 cup cooked and mashed potatoes
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Vegetable oil for deep-frying
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g calabresa sausage, skinless and ground
1/2 cup cooked and mashed potatoes
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Vegetable oil for deep-frying
Where to find ingredients
You can find linguiça calabresa at Latin American specialty grocers or well-stocked butcher shops. For standard ingredients like potatoes, flour, and eggs, any local Canadian supermarket grocery section will suffice. If you cannot find calabresa, a high-quality smoked sausage can be used as a substitute, though the authentic flavor profile comes from the Brazilian original.
Preparation method
- Combine the water, milk, bouillon cubes, ground calabresa, potatoes, and butter in a large saucepan.
- Place over medium-high heat and bring the mixture to a boil.
- Add all of the all-purpose flour at once.
- Stir vigorously until the dough pulls away completely from the bottom of the pan.
- Turn the dough out onto a smooth, lightly greased surface.
- Knead the dough carefully and allow it to cool down.
- Divide the dough into small portions and flatten them out using your hands.
- Place one olive in the center of each portion.
- Seal the dough around the olive, shaping it into the characteristic teardrop shape of a coxinha.
- Dip each unit into the beaten egg.
- Roll the coxinhas in breadcrumbs until evenly coated.
- Deep-fry in hot oil until they reach a deep golden brown color.
- Drain on paper towels to remove excess oil before serving.
Observations
This recipe uses linguiça calabresa to create an irresistible savory treat. By incorporating mashed potatoes and milk into the dough, you achieve a delicate, soft texture that pairs perfectly with the bold, smoky sausage filling. It is an ideal snack for gatherings or quick appetizers.
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