Brazilian recipe
Calabresa Coxinha
Calabresa Coxinha: a flavorful variation of the classic Brazilian snack, featuring a sausage filling and a crispy texture.
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Ingredients
1 cup (240 ml) water
2 cups (480 ml) milk
2 cubes bacon or beef broth
200 g calabresa sausage, skinless and ground
1/2 cup mashed cooked potato
1 tablespoon butter
2 1/2 cups (300 g) all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 beaten egg
Oil for frying
2 cups (480 ml) milk
2 cubes bacon or beef broth
200 g calabresa sausage, skinless and ground
1/2 cup mashed cooked potato
1 tablespoon butter
2 1/2 cups (300 g) all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 beaten egg
Oil for frying
Where to find ingredients
Look for calabresa sausage in the deli section of large supermarkets or at butcher shops. Latin or Brazilian specialty stores are also a good source. If unavailable, a firm, smoked pork sausage with a bit of spice can be used as a substitute.
Available in jars or cans in the pickle or olive aisle of most supermarkets. Specialty import stores may offer a wider variety.
Found in the soup or seasoning aisle of most supermarkets. These are common global pantry staples.
Standard pantry item available in the baking aisle of any supermarket.
Prepare this by boiling and mashing a potato. Use common white or yellow potatoes available in the produce section.
Available in the baking or cereal aisle of most supermarkets.
Available in the dairy or baking aisle of most supermarkets.
Available in the dairy aisle of most supermarkets.
Available in the dairy or refrigerated section of most supermarkets.
Vegetable, canola, or sunflower oil are commonly used and available in the cooking oil aisle of supermarkets.
Available in jars or cans in the pickle or olive aisle of most supermarkets. Specialty import stores may offer a wider variety.
Found in the soup or seasoning aisle of most supermarkets. These are common global pantry staples.
Standard pantry item available in the baking aisle of any supermarket.
Prepare this by boiling and mashing a potato. Use common white or yellow potatoes available in the produce section.
Available in the baking or cereal aisle of most supermarkets.
Available in the dairy or baking aisle of most supermarkets.
Available in the dairy aisle of most supermarkets.
Available in the dairy or refrigerated section of most supermarkets.
Vegetable, canola, or sunflower oil are commonly used and available in the cooking oil aisle of supermarkets.
Preparation method
- Place the water, milk, broth cubes, ground calabresa sausage, potato, and butter in a large saucepan
- Bring to a boil, waiting for the mixture to simmer
- Pour in all the all-purpose flour at once
- Stir vigorously until the dough completely pulls away from the bottom of the pan
- Place the dough on a lightly greased smooth surface
- Knead the dough carefully and let it cool
- Separate small portions of the dough and open them with your hands
- Place one olive in the center of each portion
- Close the dough, shaping it into the characteristic teardrop form of a coxinha
- Dip each pastry into the beaten egg
- Coat the coxinhas in breadcrumbs
- 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, ideal for parties or quick snacks.
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