Brazilian recipe
Calabresa Sausage Coxinha (Coxinha de calabresa)
Discover a savory twist on the classic Brazilian street food snack, featuring a flavorful smoked sausage filling and a perfectly crisp golden exterior.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or ribs flavor)
200g linguiça calabresa, skinless and finely 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
Oil for deep-frying
2 cups milk
2 bouillon cubes (bacon or ribs flavor)
200g linguiça calabresa, skinless and finely 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
Oil for deep-frying
Where to find ingredients
You can find linguiça calabresa at specialty delis or international meat counters. All other ingredients, such as flour, milk, and standard vegetables, are readily available at local supermarkets and produce markets in Fiji.
Preparation method
- Place the water, milk, bouillon cubes, ground calabresa, mashed potatoes, and butter into a large saucepan.
- Place the pan over medium heat and bring the mixture to a boil.
- Add the flour all at once.
- Stir vigorously until the dough pulls away completely from the bottom of the pan.
- Turn the dough out onto a clean, lightly greased surface.
- Knead the dough carefully and allow it to cool.
- Divide the dough into small portions and flatten each piece with your hands.
- Place one olive in the center of each dough portion.
- Shape the dough around the filling 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 a truly irresistible savory treat. By combining mashed potatoes and milk into the dough, you achieve a delicate, velvety texture that pairs beautifully with the bold, smoky filling—making it a crowd-pleasing favorite for gatherings or quick afternoon snacks.
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