Brazilian recipe
Calabresa sausage croquettes (Coxinha de calabresa)
A flavorful twist on the classic Brazilian snack, featuring a savory sausage filling and a crisp, golden exterior.
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Ingredients
1 cup water
2 cups milk
2 stock cubes (bacon or rib flavor)
200 g calabresa sausage, skinless and minced
1/2 cup cooked 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 deep frying
2 cups milk
2 stock cubes (bacon or rib flavor)
200 g calabresa sausage, skinless and minced
1/2 cup cooked 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 deep frying
Where to find ingredients
You can find calabresa sausage and green olives at specialty delis or international supermarkets. All-purpose flour, butter, eggs, and breadcrumbs are available at any local supermarket.
Preparation method
- Place the water, milk, stock cubes, minced calabresa, mashed potato, and butter in a large pot.
- Bring the mixture to a boil over medium-high heat.
- Add all the flour at once.
- Stir vigorously until the dough pulls away completely from the bottom of the pot.
- Transfer the dough onto a smooth, lightly greased surface.
- Knead the dough carefully and allow it to cool down.
- Divide the dough into small portions and flatten them with your hands.
- Place an olive in the center of each portion.
- Shape the dough into the characteristic teardrop shape of a coxinha.
- Dip each unit into the beaten egg.
- Roll the coxinhas in breadcrumbs to coat them thoroughly.
- Deep-fry in hot oil until they reach a golden brown color.
- Drain on paper towels to remove excess oil before serving.
Observations
This recipe uses calabresa sausage to create an irresistible savory snack. The combination of mashed potato and milk in the dough ensures a soft and light texture, making it perfect for parties or as a quick, satisfying treat.
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