Brazilian recipe
Calabresa Coxinha (Coxinha de calabresa)
A flavorful twist on the classic Brazilian street food staple, featuring savory smoked sausage and a crisp, golden exterior.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g calabresa sausage, skinned and ground
1/2 cup cooked and riced potatoes
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for breading
1 egg, beaten
Vegetable oil for deep frying
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g calabresa sausage, skinned and ground
1/2 cup cooked and riced potatoes
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for breading
1 egg, beaten
Vegetable oil for deep frying
Where to find ingredients
Find calabresa sausage and green olives at local supermarkets with international food sections. Use high-quality breadcrumbs from the baking aisle and standard all-purpose flour.
Preparation method
- Combine the water, milk, bouillon cubes, ground calabresa, potatoes, and butter in a large heavy-bottomed pot.
- Place the pot over medium-high heat and bring the mixture to a boil.
- Add all of the flour at once into the boiling liquid.
- Stir vigorously with a wooden spoon until the dough pulls away cleanly from the sides and bottom of the pot.
- Turn the dough out onto a flat, lightly greased surface.
- Knead the dough carefully and let it sit until cool enough to handle.
- Divide the dough into small, equal portions and flatten each into a disc with your hands.
- Place one olive in the center of each dough disc.
- Fold the dough around the olive, shaping it into the iconic teardrop form characteristic of a coxinha.
- Dip each shaped piece into the beaten egg.
- Roll the pieces in breadcrumbs until evenly coated.
- Deep-fry in hot oil until they reach a deep golden brown color.
- Remove with a slotted spoon and drain on paper towels to remove excess oil before serving.
Observations
This recipe puts a bold spin on the traditional snack by using savory calabresa sausage as the star filling. By incorporating mashed potatoes and milk into the dough, you achieve a delicate, velvety texture that pairs perfectly with the smoky bite of the meat, making these an excellent choice for gatherings or satisfying appetizers.
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