Spicy Sausage & Olive Coxinha: Easy Brazilian Snack Recipe

Learn to make delicious Calabresa Sausage and Olive Coxinha, perfect for snacking on any occasion. A flavorful and easy-to-prepare recipe.

Summary

• Ingredients
• Instructions
• Tips and Variations
• CHEF’s Tips

Ingredients

Dough

• 2 cups (480ml) chicken broth
• 2 cups (300g) all-purpose flour
• 1 tablespoon butter
• Salt to taste

Filling

• 300g ground smoked Calabresa sausage
• 1 chopped onion
• 2 cloves minced garlic
• 1/2 cup chopped green olives
• Chopped parsley and chives to taste
• Black pepper to taste
• Olive oil for sautéing

Breading

• 2 beaten eggs
• Breadcrumbs

Instructions

1. Prepare the Filling: In a pan, sauté the onion and garlic in olive oil. Add the ground Calabresa sausage and cook until lightly browned. Stir in the olives, parsley, chives, and black pepper. Set aside.
2. Prepare the Dough: In a saucepan, combine the chicken broth, butter, and salt. When it boils, add the all-purpose flour all at once and stir vigorously until the dough pulls away from the bottom of the pan.
3. Shape the Coxinhas: Transfer the dough to a clean, lightly floured surface and let it cool slightly. Knead the dough until smooth. Take small portions of dough, flatten them in your palm, add the filling, and shape them into the traditional coxinha form.
4. Bread the Coxinhas: Dip the shaped coxinhas first in the beaten eggs, then coat them thoroughly in breadcrumbs.
5. Fry: Fry the coxinhas in hot oil until golden brown. Drain on paper towels.

Tips and Variations

• For a spicier version, add crushed red pepper flakes to the Calabresa Coxinha filling.
• Substitute Calabresa sausage with fresh Italian sausage for a different flavor.
• Freeze the breaded coxinhas for frying whenever you desire.
• Serve with dipping sauces like seasoned mayonnaise or hot sauce. The Calabresa Coxinha tastes even better!

CHEF’s Tips

The Calabresa Sausage and Olive Coxinha is a crowd-pleasing snack, combining the intense flavor of Calabresa with the savory touch of olives. To ensure a perfect dough, the ideal consistency is when it completely detaches from the bottom of the pan, forming a ball. Kneading the dough while still warm results in a smoother texture that’s easier to shape. When frying, maintain a constant oil temperature to prevent the coxinhas from becoming greasy. Try adding a bit of cream cheese to the filling for extra creaminess – you’ll love it! The Calabresa Coxinha is an excellent option for parties and casual gatherings, and with these tips, success is guaranteed.