Recipe detail

Pork Sausage-stuffed squid

25. 11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: French

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Program steps

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1
Steaming
time icon Termination by time
time icon 01:00 hh:mm
probe icon 65 °C
ventilator icon 80 %
ventilator icon 

take out the sausages and put the calamari in

2
Combination
50 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 130 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 8

Name Value Unit
toulouse sausage stuffing 1.5 kg
breadcrumbs 150 g
sprig of parsley 10 g
chili powder 1 g
calamari 16 pcs
extra virgin olive oil 30 ml
garlic cloves, finely chopped 4 pcs
onion 1 pcs
tomato puree 1.5 kg

Nutrition and allergens

Allergens: 1
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 602.6 kJ
Carbohydrate 78.3 g
Fat 19.9 g
Protein 24.4 g
Water 0 g

Directions

*calamari, cleaned, tentacles removed (reserved)
1. Blend the sausage meat, breadcrumbs,
chili and parsley
2. Set the oven on steam at 65°C
3. Vacuum pack the sausage mixture and cook
for 60 minutes. Allow to cool in a blast chiller
4. Use the mixture to stuff the squids. Reserve
any remaining stuffing
5. Sauté the onions and garlic in a skillet. Once
softened, add any remaining squid stuffing along
with the tentacles
*garlic cloves, halved, stemmed and finely chopped
6. Add the purée and lower the heat. Simmer
for 6 minutes
7. Set the oven on combi at 130°C
8. In an ovenproof dish, combine the calamari with
the purée, making sure to have all the squid coated
9. Bake for 12 minutes
10. Serve

Recommended accessories

Vision Pan

Vision Pan

Stainless wire shelving

Stainless wire shelving