Brazilian recipe
Calabresa Sausage Coxinha (Coxinha de calabresa)
This savory calabresa sausage twist on the classic Brazilian snack features a crisp golden exterior and a tender, flavorful filling.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or beef flavor)
200g calabresa sausage, skinned and ground
1/2 cup mashed boiled potato
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 beef flavor)
200g calabresa sausage, skinned and ground
1/2 cup mashed boiled potato
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 all-purpose flour, butter, eggs, and breadcrumbs at any local Gambian supermarket or market. For the calabresa, look for spicy or smoked cured sausages available in the deli section of larger retailers; if unavailable, a high-quality chorizo makes an excellent substitute to maintain the original flavor profile.
Preparation method
- Combine water, milk, bouillon cubes, ground calabresa, potato, and butter in a large saucepan.
- Bring the mixture to a boil over medium-high heat.
- Add all the flour at once into the boiling liquid.
- Stir vigorously until the dough forms a smooth ball and pulls away cleanly from the bottom of the pan.
- Turn the dough out onto a lightly greased surface.
- Knead the dough carefully and allow it to cool to room temperature.
- Divide the dough into small portions and flatten them into discs with your hands.
- Place one olive in the center of each portion.
- Shape the dough around the filling to create the signature teardrop shape.
- Dip each piece into the beaten egg.
- Roll the pieces in breadcrumbs to ensure an even coating.
- 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 showcases the bold, smoky notes of calabresa sausage within a soft, comforting potato-and-milk dough. It is a quintessential party snack that delivers an irresistibly satisfying crunch in every bite.
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