Brazilian recipe
Calabresa Sausage Coxinha (Coxinha de calabresa)
A flavorful twist on the classic Brazilian snack, this dish features a savory calabresa sausage filling wrapped in a delicate, potato-enriched dough.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200 g calabresa sausage, skinless and ground
1/2 cup boiled and mashed potato
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 frying
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200 g calabresa sausage, skinless and ground
1/2 cup boiled and mashed potato
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 frying
Where to find ingredients
Find calabresa sausage at local butcher shops or specialized deli counters; if unavailable, a high-quality smoked spicy sausage or kielbasa can serve as a substitute.
Preparation method
- Place the water, milk, bouillon cubes, ground calabresa, potato, and butter into a large pot.
- Bring the mixture to a boil.
- Add all the flour at once.
- Stir vigorously until the dough pulls away completely from the bottom of the pan.
- Place the dough onto a smooth, previously greased surface.
- Knead the dough carefully and let it cool.
- Separate 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 coxinha teardrop form.
- Dip each unit into the beaten egg.
- Roll the coxinhas in breadcrumbs to coat.
- Fry in hot oil until golden brown.
- Drain on paper towels to remove excess fat before serving.
Observations
This recipe uses calabresa sausage to create an irresistible savory pastry. The combination of potato and milk in the dough ensures a soft and light texture, making it a perfect choice for parties or quick snacks.
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