Brazilian recipe
Calabresa Sausage Coxinha (Coxinha de calabresa)
A flavorful twist on a classic Brazilian savory snack, featuring a seasoned sausage filling and a signature golden, crispy crust.
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Ingredients
1 cup water
2 cups milk
2 cubes bacon or rib-flavored bouillon
200 g skinless, ground Calabresa sausage
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 beaten egg
Oil for frying
2 cups milk
2 cubes bacon or rib-flavored bouillon
200 g skinless, ground Calabresa sausage
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 beaten egg
Oil for frying
Where to find ingredients
You can find most ingredients at local supermarkets or general food markets. Calabresa sausage can be sourced at specialized butcher shops or delicatessens; if unavailable, a high-quality smoked pork sausage serves as an acceptable substitute.
Preparation method
- Place the water, milk, bouillon cubes, ground 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 to a smooth, greased surface.
- Knead the dough carefully and let it cool down.
- Separate small portions of the dough and flatten them with your hands.
- Place one olive in the center of each portion.
- Close the dough, shaping it into the characteristic teardrop shape of a coxinha.
- Dip each unit into the beaten egg.
- Coat the coxinhas in breadcrumbs.
- Deep-fry in hot oil until they achieve 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 treat. The blend of mashed potato and milk in the dough ensures a soft, light texture that is perfect for parties or quick snacks.
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