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Salsiccia Di Seppia - Cuttlefish Sausage

Italian.Chef's picture
Ingredients
  Cuttlefish 2 Kilogram, chopped
  Fine salt 10 Gram
  Seaweed 10 Gram, roughly chopped
  Extra virgin olive oil 100 Gram
Directions

MAKING
1. Clean the cuttlefish and combine it with seaweed, a pinch of salt and extra virgin olive oil.
2. Spoon the cuttlefish mixture into sausage skins, to make it look like a real sausage.
3. Refrigerate for about five to six hours.
4. Remove from refrigerator and boil it for about 6 minutes.

SERVING
5. Slice the Cuttlefish Sausage before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Boiled
Servings: 
25

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Average: 4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 100 Calories from Fat 42

% Daily Value*

Total Fat 5 g7%

Saturated Fat 0.38 g1.9%

Trans Fat 0 g

Cholesterol 89.6 mg29.9%

Sodium 452.6 mg18.9%

Total Carbohydrates 0.68 g0.23%

Dietary Fiber 0 g0.01%

Sugars 0 g

Protein 13 g26%

Vitamin A 6% Vitamin C 7.1%

Calcium 7.2% Iron 26.8%

*Based on a 2000 Calorie diet

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Salsiccia Di Seppia - Cuttlefish Sausage Recipe