Brazilian recipe
Crispy Homemade Breaded Sausages (Salsicha empanada)
A faithful Brazilian recipe for crispy homemade breaded sausages, adapted into natural English while preserving the original ingredients and method.
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Ingredients
3/4 cups of plain flour
Sal to taste
1/2 cups of cerveja
2 tablespoons of vegetable oil
1 clara of egg in neve
24 sausages for coquetel
Oleo vegetal for fritar
Sal to taste
1/2 cups of cerveja
2 tablespoons of vegetable oil
1 clara of egg in neve
24 sausages for coquetel
Oleo vegetal for fritar
Where to find ingredients
Find Brazilian ingredients such as requeijão, Catupiry, palmito, goiabada, dendê oil, cassava flour, cachaça, carne seca, moranga squash, cação and farinha láctea in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, seafood, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: cream cheese for requeijão or Catupiry, firm white fish for cação, and butternut squash for moranga.
Preparation method
- In the bowl pequena, combine the plain flour with sal to taste
- Add the cerveja and the vegetable oil à mixture of flour and sal
- Stir bem ate obter the dough lisa and smooth
- Cover the bowl and Let the dough rest in the fridge for 1 hora
- Apos the descanso, incorpore gently the clara in neve à dough, misturando without bater to manter the leveza
- Espete the toothpick of dente in the ponta of cada sausage
- Mergulhe cada sausage in the dough, garantindo that fiquem bem cobertas
- Heat the vegetable oil in the pan funda
- Fry the sausages empanadas in the oil hot, virando-the ocasionalmente, ate that estejam douradas and crocantes
- Remove the sausages of the oil and place-the sobre kitchen paper to remover the excesso of gordura
Observations
This recipe keeps the Brazilian identity of Salsicha empanada, preserving the ingredients, technique and serving idea from the original. It is written for an English-speaking audience with clear cooking language, while keeping cultural items such as requeijão, palmito, goiabada, dendê oil, Catupiry and carne seca when they are part of the dish.
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