Salsiccia Di Seppia - Cuttlefish Sausage Recipe
Ingredients
| Cuttlefish | 2 Kilogram, chopped | |
| Fine salt -10 grams | ||
| Seaweed - 10 grams, 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.
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.
Chef
