Post by: gaddy on March 02, 2020, 03:42:42 PM
Post by: AL WORRELLS KID on April 12, 2020, 10:06:37 PM
Doug
Sausage Stuffed Calamari
Surf and turf served in a neat little package of pork sausage and aromatics stuffed inside a grill squid tube.
Prep Time
15 mins
Cook Time
20 mins
Ingredients
4 squid tube
300 g italian sausage
1/4 cup toasted pine nuts
1/2 cup bread crumbs
1 cup Cheese shredded (your favorite kind)
1 Med onion diced small
1 cup chopped mushrooms
2 Tbsp olive oil
1/2 cup chopped parsley
Handful of chopped basil and sage
2 cloves garlic minced
1 egg
Salt and pepper to taste
Pinch of nutmeg
Instructions
Clean and rinse squid tubes.
In a medium skillet, saute onion and mushrooms in olive oil until soft and onions are translucent.
In a bowl, mix mushroom and onion mixture with remaining ingredients until well combined.
Using a piping bag, fill squid tubes with sausage mixture, leaving enough room to secure the end with a toothpick.
Refrigerate filled calamari for 1 hour.
Preheat grill while you brush the calamari with olive oil.
Grill, turning occasionally, until internal temperature reaches 160F, approximately 15-20 minutes on medium heat.
Rest calamari for 10 minutes before serving.
Post by: boatloader on April 12, 2020, 10:37:49 PM
gaddy, The weather is just right for BBQ'ing your little Torpedo Tubes. Here's a Recipe that sounds like it's right up your alley. :tup:
Doug
Sausage Stuffed Calamari
Surf and turf served in a neat little package of pork sausage and aromatics stuffed inside a grill squid tube.
Prep Time
15 mins
Cook Time
20 mins
Ingredients
4 squid tube
300 g italian sausage
1/4 cup toasted pine nuts
1/2 cup bread crumbs
1 cup Cheese shredded (your favorite kind)
1 Med onion diced small
1 cup chopped mushrooms
2 Tbsp olive oil
1/2 cup chopped parsley
Handful of chopped basil and sage
2 cloves garlic minced
1 egg
Salt and pepper to taste
Pinch of nutmeg
Instructions
Clean and rinse squid tubes.
In a medium skillet, saute onion and mushrooms in olive oil until soft and onions are translucent.
In a bowl, mix mushroom and onion mixture with remaining ingredients until well combined.
Using a piping bag, fill squid tubes with sausage mixture, leaving enough room to secure the end with a toothpick.
Refrigerate filled calamari for 1 hour.
Preheat grill while you brush the calamari with olive oil.
Grill, turning occasionally, until internal temperature reaches 160F, approximately 15-20 minutes on medium heat.
Rest calamari for 10 minutes before serving.
Doesn't the squid turn to rubber when you cook it that long? I had always heard the rule of thumb with Squid is cook it for either two minutes or two hours otherwise it's going to be rubbery... But never actually tried it any other way.
Post by: Jake Dogfish on April 13, 2020, 04:59:13 AM
I’m guessing they left out the part where you cook the sausage first?
Post by: AL WORRELLS KID on April 13, 2020, 12:38:22 PM
( Fill squid tubes with sausage mixture,
Grill, 15-20 minutes on medium heat.)
"Doesn't the squid turn to rubber when you cook it that long?"
[ boatloader quote]
Yes boatloader, That's the Beauty of this Squid Recipe. The Squid, acts like Rubber Band "Rings" holding the Sausage into nicely shaped Pattie's...Rubbery? Yes, but who doesn't like the taste of Sausage over Squid any day . :chuckle:
Doug
Post by: boatloader on April 13, 2020, 01:52:26 PM
Post by: magnanimous_j on April 13, 2020, 01:58:13 PM
gaddy, The weather is just right for BBQ'ing your little Torpedo Tubes. Here's a Recipe that sounds like it's right up your alley. :tup:
Doug
Sausage Stuffed Calamari
Surf and turf served in a neat little package of pork sausage and aromatics stuffed inside a grill squid tube.
Prep Time
15 mins
Cook Time
20 mins
Ingredients
4 squid tube
300 g italian sausage
1/4 cup toasted pine nuts
1/2 cup bread crumbs
1 cup Cheese shredded (your favorite kind)
1 Med onion diced small
1 cup chopped mushrooms
2 Tbsp olive oil
1/2 cup chopped parsley
Handful of chopped basil and sage
2 cloves garlic minced
1 egg
Salt and pepper to taste
Pinch of nutmeg
Instructions
Clean and rinse squid tubes.
In a medium skillet, saute onion and mushrooms in olive oil until soft and onions are translucent.
In a bowl, mix mushroom and onion mixture with remaining ingredients until well combined.
Using a piping bag, fill squid tubes with sausage mixture, leaving enough room to secure the end with a toothpick.
Refrigerate filled calamari for 1 hour.
Preheat grill while you brush the calamari with olive oil.
Grill, turning occasionally, until internal temperature reaches 160F, approximately 15-20 minutes on medium heat.
Rest calamari for 10 minutes before serving.
Doesn't the squid turn to rubber when you cook it that long? I had always heard the rule of thumb with Squid is cook it for either two minutes or two hours otherwise it's going to be rubbery... But never actually tried it any other way.
Those squid are quite a bit bigger than the little Opals we get in the sound.
If it were me, I'd saute some loose sausage, shallot, garlic, thyme, white wine, lemon juice and capers for until almost done and then add the squid rings right at the end. Not stuffed squid, exactly, but same basic concept. Serve it over penne or polenta.