Brazilian recipe
Calabresa Sausage Coxinha (Coxinha de calabresa)
A flavorful twist on the classic Brazilian snack, this version features a savory sausage filling encased in a smooth, potato-based dough.
0.0 / 5 by 0 Reviews
Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200 g calabresa sausage, skinned 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 breading
1 beaten egg
Oil for frying
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200 g calabresa sausage, skinned 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 breading
1 beaten egg
Oil for frying
Where to find ingredients
Find calabresa sausage and bouillon cubes at local butcher shops or supermarkets. Substitute with smoked sausage if authentic calabresa is unavailable.
Preparation method
- Place the water, milk, bouillon cubes, ground calabresa, potato, and butter in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Add all the flour at once.
- Stir vigorously until the dough pulls away completely from the bottom of the pot.
- Place the dough on a smooth surface that has been lightly greased.
- Knead the dough carefully and let it cool.
- Divide the dough into small portions and flatten them with your hands.
- Place one olive in the center of each portion.
- Close the dough, shaping it into the characteristic teardrop shape of a coxinha.
- Dip each unit into the beaten egg.
- Coat the coxinhas thoroughly in breadcrumbs.
- Fry in hot oil until they reach a golden brown color.
- Drain on paper towels to remove excess fat before serving.
Observations
This recipe uses calabresa sausage to create an irresistible savory treat. The combination of potato and milk in the dough ensures a soft and light texture, making it perfect for parties or quick snacks.
Ratings and comments