Brazilian recipe
Calabresa Coxinha (Coxinha de calabresa)
A flavorful twist on the classic Brazilian snack, this coxinha features a savory calabresa sausage filling wrapped in a delicate, potato-enriched dough.
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Ingredients
1 cup water
2 cups milk
2 bacon or beef bouillon cubes
200g calabresa sausage, peeled and ground
1/2 cup boiled and mashed potatoes
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Vegetable oil for deep frying
2 cups milk
2 bacon or beef bouillon cubes
200g calabresa sausage, peeled and ground
1/2 cup boiled and mashed potatoes
1 tbsp butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for coating
1 egg, beaten
Vegetable oil for deep frying
Where to find ingredients
Find calabresa sausage and green olives at specialty gourmet grocers or the deli counter of larger supermarkets; all-purpose flour, bouillon, and staples are available at any local NTUC FairPrice, Cold Storage, or Giant.
Preparation method
- Combine the water, milk, bouillon cubes, ground calabresa, mashed potatoes, and butter in a large saucepan.
- Bring the mixture to a boil over medium-high heat.
- Add the all-purpose flour all at once.
- Stir vigorously until the dough forms a ball and pulls away cleanly from the sides and bottom of the pan.
- Turn the dough out onto a surface lightly greased with margarine.
- Knead the dough carefully and allow it to cool to room temperature.
- Divide the dough into small portions and flatten each piece with your hands.
- Place one olive in the center of each dough portion.
- Shape the dough into the iconic teardrop form of a coxinha.
- Dip each unit into the beaten egg.
- Roll the coxinhas in breadcrumbs until evenly coated.
- Deep-fry in hot oil until they achieve a uniform golden-brown color.
- Drain on paper towels to remove excess oil before serving.
Observations
This recipe reimagines the beloved Brazilian snack by incorporating calabresa sausage, a smoky, cured pork specialty, into the filling. The dough, crafted from a harmonious blend of potatoes and milk, ensures a silky, tender texture that perfectly complements the crispy, golden exterior. These savory treats are a fantastic choice for gatherings or as a comforting, homemade afternoon snack.
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