Brazilian recipe
Spicy Sausage Coxinha
A flavorful twist on the beloved Brazilian street food classic, featuring a smoky sausage filling encased in a perfectly crispy, golden-fried potato dough.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavour)
200g calabresa sausage, skin removed and finely ground
1/2 cup mashed boiled potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine, for greasing
20 pitted green olives
Breadcrumbs, for coating
1 egg, beaten
Vegetable oil, for frying
2 cups milk
2 bouillon cubes (bacon or rib flavour)
200g calabresa sausage, skin removed and finely ground
1/2 cup mashed boiled potatoes
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine, for greasing
20 pitted green olives
Breadcrumbs, for coating
1 egg, beaten
Vegetable oil, for frying
Where to find ingredients
Calabresa sausage is a smoked Brazilian pork sausage; you will typically find it in the chilled meat section of specialty Latin American markets, Brazilian import shops, or sometimes in the deli section of well-stocked international grocers. If unavailable, a high-quality smoked Polish kielbasa or a spicy chorizo (not the crumbly Mexican variety) can work as a substitute. The remaining ingredients such as all-purpose flour, potatoes, butter, milk, and standard green olives are staples available at any local supermarket. Breadcrumbs can be found in the baking or pantry aisle.
Preparation method
- Combine the water, milk, bouillon cubes, ground calabresa, mashed potatoes, and butter in a large saucepan
- Place the pan over heat and bring the mixture to a boil
- Stir in all of the flour at once
- Mix vigorously until the dough pulls away cleanly from the bottom of the pan
- Turn the dough out onto a smooth, lightly greased surface
- Knead the dough carefully and let it cool down
- Pinch off small portions of the dough 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 snack into the beaten egg
- Roll the coxinhas in the breadcrumbs to coat them thoroughly
- Deep-fry in hot oil until they reach a beautiful golden-brown color
- Drain on paper towels to remove excess oil before serving
Observations
This recipe uses calabresa, a quintessential Brazilian smoked sausage, to create an irresistible savoury treat. The potato and milk-based dough gives these snacks a wonderfully soft and light texture, making them the ultimate crowd-pleaser for parties or a quick, indulgent snack at home.
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