Brazilian recipe
Calabresa Sausage Coxinha (Coxinha de calabresa)
Discover a savory twist on the classic Brazilian street food snack, featuring a smoky sausage filling encased in a crisp, golden-brown shell.
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Ingredients
1 cup water
2 cups milk
2 beef or bacon bouillon cubes
200g calabresa sausage, skinned and finely minced
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 frying
2 cups milk
2 beef or bacon bouillon cubes
200g calabresa sausage, skinned and finely minced
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 frying
Where to find ingredients
Find calabresa sausage and fresh produce at local supermarkets or butcher shops. All-purpose flour and basic staples are available at any grocery store, while green olives and breadcrumbs can be found in the pantry or pickles/condiments aisles.
Preparation method
- Combine the water, milk, bouillon cubes, minced calabresa, potatoes, and butter in a large heavy-bottomed pot.
- Bring the mixture to a rolling boil over medium-high heat.
- Add the flour all at once, stirring constantly.
- Cook and stir vigorously until the dough forms a ball and pulls cleanly away from the sides and bottom of the pot.
- Turn the dough out onto a clean, flat surface lightly greased with margarine.
- Knead the dough carefully while warm and allow it to cool slightly before handling.
- Divide the dough into small, equal portions and flatten each piece with your hands.
- Place one olive into the center of each flattened piece of dough.
- Shape the dough around the olive, molding it into the traditional teardrop shape characteristic of coxinhas.
- Dip each shaped snack into the beaten egg until thoroughly coated.
- Roll the units in breadcrumbs, ensuring they are evenly covered.
- Deep-fry in hot oil in batches until they turn a deep golden brown.
- Remove with a slotted spoon and drain on paper towels to remove excess oil before serving.
Observations
This recipe uses calabresa, a smoky cured sausage, to create a truly addictive snack. By incorporating mashed potatoes and milk into the dough, you achieve a delicate, velvety texture that pairs perfectly with the bold, savory filling. These are ideal as bite-sized treats for gatherings or as a satisfying quick snack.
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