Brazilian recipe
Calabresa Sausage Coxinha
A flavorful twist on the classic Brazilian snack, featuring a savory sausage filling and a perfectly crispy exterior.
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Ingredients
1 cup water
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g calabresa sausage, skinless and ground
1/2 cup cooked and mashed potato
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for breading
1 egg, beaten
Oil for frying
2 cups milk
2 bouillon cubes (bacon or rib flavor)
200g calabresa sausage, skinless and ground
1/2 cup cooked and mashed potato
1 tablespoon butter
2 1/2 cups all-purpose flour
Margarine for greasing
20 pitted green olives
Breadcrumbs for breading
1 egg, beaten
Oil for frying
Where to find ingredients
You can find calabresa sausage, bouillon cubes, and standard pantry staples at most local supermarkets, international grocery stores, or specialty meat markets.
Preparation
- Place the water, milk, bouillon cubes, ground calabresa sausage, mashed potato, and butter into a large pot
- Bring the mixture to a boil
- Add all of the flour at once
- Stir vigorously until the dough pulls away completely from the bottom of the pot
- Transfer the dough onto a smooth, greased surface
- Knead the dough carefully and wait for it to cool
- Separate the dough into small portions and flatten them with your hands
- Place one olive in the center of each portion
- Seal the dough and shape it into the characteristic teardrop form of a coxinha
- Dip each unit into the beaten egg
- Roll the coxinhas in breadcrumbs to coat them
- Fry in hot oil until golden brown
- Drain on paper towels to remove excess oil before serving
Notes
This recipe uses calabresa sausage to create an irresistible savory treat. The combination of potato and milk in the dough ensures a soft and light texture, ideal for parties or quick snacks.
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