Brazilian recipe
Calabresa Coxinha (Coxinha de calabresa)
Crispy calabresa coxinha: a flavorful twist on a traditional Brazilian snack, highlighting calabresa sausage and a crunchy exterior.
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Ingredients
1 cup of water
2 cups of milk
2 bouillon cubes of bacon or ribs
200 g of calabresa without skin and minced
1/2 cup of cooked and mashed potato
1 tablespoon of butter
2 1/2 cups of wheat flour
Butter or margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 beaten egg
Oil for frying
2 cups of milk
2 bouillon cubes of bacon or ribs
200 g of calabresa without skin and minced
1/2 cup of cooked and mashed potato
1 tablespoon of butter
2 1/2 cups of wheat flour
Butter or margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 beaten egg
Oil for frying
Where to find ingredients
en-LR local grocery stores, meat and dairy sections, supermarkets for calabresa, potatoes, manteiga, farinha, and eggs; snacks and snack-making aisles for breadcrumbs; vegetable sections for olives; cooking oil and margarine in general cooking section.
Preparation method
- Place the water, milk, bouillon cubes, minced calabresa, potato, and butter in a large saucepan.
- Bring to a boil and wait for the mixture to bubble.
- Add all the flour at once.
- Vigorously mix until the dough pulls away from the sides of the pan.
- Transfer the dough to a smooth, greased surface.
- Carefully knead the dough and let it cool.
- Divide into small portions and flatten with your hands.
- Place an olive in the center of each portion.
- Shape the dough around the olive to form the characteristic coxinha shape.
- Dip each coxinha in the beaten egg.
- Roll the coxinhas in breadcrumbs for coating.
- Fry in hot oil until golden brown.
- Drain on paper towels to remove excess oil before serving.
Observations
This recipe uses calabresa sausage to create an irresistible savory treat. The combination of potato and milk in the dough provides a soft and light texture, perfect for parties or quick snacks.
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