Brazilian recipe
Spicy Sausage Croquettes (Coxinha de calabresa)
A savory twist on the iconic Brazilian snack, this dish features a rich Calabresa sausage filling encased in a velvety potato-based dough with a perfectly crispy exterior.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g Calabresa sausage, skin removed and ground
1/2 cup cooked and mashed potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for breading
1 egg, beaten
Oil for deep-frying
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g Calabresa sausage, skin removed and ground
1/2 cup cooked and mashed potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for breading
1 egg, beaten
Oil for deep-frying
Where to find ingredients
You can find all-purpose flour, butter, milk, and eggs at any local general store. Calabresa sausage is a specialized Brazilian cured pork product; if unavailable, a high-quality smoked Polish kielbasa or a spicy chorizo makes a suitable substitute. Green olives and breadcrumbs are usually found in the pantry staples aisle.
Preparation method
- Combine the water, milk, bouillon cubes, ground Calabresa, mashed potatoes, and butter in a large saucepan.
- Place over medium-high heat and bring the mixture to a rolling boil.
- Add the all-purpose flour all at once.
- Stir vigorously until the dough pulls away cleanly from the bottom and sides of the pan.
- Turn the dough out onto a clean, lightly greased surface.
- Knead the dough carefully and allow it to cool down to a manageable temperature.
- Take small portions of the dough and flatten them in the palm of your hand.
- Place one green olive in the center of each dough portion.
- Fold the dough around the filling and shape into the classic teardrop form.
- Dip each unit into the beaten egg.
- Roll the units 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 Calabresa sausage—a cured, smoked pork sausage—to create an irresistible savory treat. The dough, enriched with potato and milk, yields a soft and light texture that provides the perfect contrast to the flavorful filling. These golden, teardrop-shaped bites are a staple at celebrations and make for a satisfying snack any time of day.
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