Brazilian recipe
Calabresa Coxinha (Coxinha de calabresa)
A flavorful twist on the classic Brazilian street food staple, featuring savory smoked sausage filling encased in a velvety, golden-fried dough.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or beef rib flavor)
200g smoked calabresa sausage, skin removed and finely ground
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 beaten egg
Vegetable oil for deep-frying
2 cups milk
2 bouillon cubes (bacon or beef rib flavor)
200g smoked calabresa sausage, skin removed and finely ground
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 beaten egg
Vegetable oil for deep-frying
Where to find ingredients
Find calabresa sausage and green olives in the deli or specialized import section of your local supermarket. Use regular all-purpose flour and standard breadcrumbs from the pantry aisle. If authentic calabresa is unavailable, a high-quality smoked spicy sausage can serve as a substitute.
Preparation method
- Combine the water, milk, bouillon cubes, ground calabresa, mashed potato, and butter in a large pot.
- Place the pot over medium heat and bring the mixture to a boil.
- Add the all-purpose flour all at once.
- Stir vigorously until the dough pulls away cleanly from the bottom of the pot.
- Turn the dough out onto a flat surface that has been lightly greased with margarine.
- Knead the dough carefully and allow it to cool.
- Divide the dough into small portions and flatten each piece with your hands.
- Place one olive in the center of each portion.
- Shape the dough into the traditional teardrop shape of a coxinha.
- Dip each piece into the beaten egg.
- Roll the coxinhas in breadcrumbs until evenly coated.
- Deep-fry in hot oil until they achieve a deep golden color.
- Drain on paper towels to remove excess oil before serving.
Observations
This recipe uses calabresa sausage to craft a truly addictive savory snack. By combining mashed potatoes and milk into the dough base, you achieve a delicate, soft texture that contrasts perfectly with the crispy exterior, making these an excellent choice for gatherings or satisfying afternoon treats.
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