Brazilian recipe
Calabresa sausage coxinha (Coxinha de calabresa)
A flavorful twist on the classic Brazilian snack, this dish features a savory sausage filling encased in a soft, golden-fried potato dough.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200 g calabresa sausage, peeled and ground
1/2 cup cooked and mashed potatoes
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 deep frying
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200 g calabresa sausage, peeled and ground
1/2 cup cooked and mashed potatoes
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 deep frying
Where to find ingredients
Find calabresa sausage and green olives at international food markets or specialized butcher shops. Generic supermarket aisles provide the remaining staples like flour, milk, butter, and breadcrumbs. As a substitute for calabresa, spicy smoked pork sausage may be used, though the original is preferred.
Preparation method
- Combine the water, milk, bouillon cubes, ground calabresa, mashed potato, and butter in a large saucepan.
- Place over heat and bring the mixture to a boil.
- Pour in all of the flour at once.
- Stir vigorously until the dough pulls away completely from the bottom of the pan.
- Turn the dough out onto a lightly greased smooth surface.
- Knead the dough carefully and let it cool down.
- Take small portions of the dough and flatten them with your hands.
- Place one 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 fat 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 light, velvety texture that pairs perfectly with the spiced sausage filling, making it an excellent choice for gatherings or satisfying snacks.
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