Recipe detail

Pork Sausage-stuffed squid

25.11. 2021

Author: Jaroslav Mikoška

Company: Retigo

Food category: Pork

Cuisine: French

Program steps

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time icon Termination by time
time icon 01:00 hh:mm
probe icon 65 °C
ventilator icon 80 %
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take out the sausages and put the calamari in

50 %
time icon Termination by time
time icon 00:12 hh:mm
probe icon 130 °C
ventilator icon 100 %
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Ingredients - number of portions - 8

Name Value Unit
Toulouse sausage stuffing 1.5 kg
breadcrumbs 150 g
parsley leaves, chopped 10 g
chili flakes 1 g
calamari, cleaned, tentacles removed (reserved) 16 pcs
evoo 30 ml
garlic cloves, halved, stemmed and finely chopped 4 pcs
onion, finely chopped 1 pcs
tomato purée 1.5 kg


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 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

Stainless wire shelving