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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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