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 smooth, golden-fried potato-based dough.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or ribs flavor)
200 g skinless ground Calabresa sausage
1/2 cup boiled 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 ribs flavor)
200 g skinless ground Calabresa sausage
1/2 cup boiled 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 standard ingredients at local supermarkets and butcher shops. For the Calabresa sausage, use any smoked, coarse-ground pork sausage as a substitute if the specific variety is unavailable.
Preparation method
- Place the water, milk, bouillon cubes, ground Calabresa, mashed potatoes, and butter in a large pot.
- Bring the mixture to a boil over medium heat.
- Add all the flour at once.
- Stir vigorously until the dough pulls away completely from the bottom of the pot.
- Place the dough onto a smooth, greased surface.
- Knead the dough carefully and allow it to cool.
- Separate the dough into small portions and flatten them with your hands.
- Place an 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 thoroughly in the breadcrumbs.
- 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 snack. The combination of mashed potatoes and milk in the dough ensures a soft and light texture, making it perfect for parties or quick snacks.
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