MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sausage Stuffed Squid
 Categories: Sausage, Squid
      Yield: 4 Servings
 
    1/3 lb Hot sausage
    3/8 c  Breadcrumbs
    1/4 c  Parsley; chopped
     12    Squid; cleaned, tentacles
           - removed but reserved
      1    Drizzle olive oil
      2 cl Garlic; sliced
      1    Onion; finely chopped
     28 oz Can whole peeled plum
           - tomatoes
      2 tb Parsley
      1 lb Pasta or loaf of crusty
           - bread to serve
           Lemon slices; to garnish
           Scallions; sliced, to garnish
 
  Sausage and cephalopods always work together; a cleaned squid body
  is the ocean's sausage casing.
  
  Combine sausage, breadcrumbs, and chopped parsley until well
  combined. Stuff each squid with sausage mixture until cavity is half
  filled and seal with toothpick or skewer. Repeat with remaining
  squid. There may be extra sausage mixture left over; reserve and
  add to sauce.
  
  Place skillet over medium heat and add a drizzle of olive oil. Saute
  onions and garlic until onions are translucent, add any leftover
  sausage filling and reserved tentacles and stir to combine. Pour
  canned tomatoes over onion mixture, bring to a simmer, then add
  stuffed squid and chopped parsley. Cover and simmer over low heat
  until squid are tender, adding water if stock begins to dry out,
  about 30 minutes. Garnish with additional chopped parsley and lemon
  slices and serve tossed with pasta, or with a crusty loaf of bread
  and green salad. And lots of light red wine.
  
  Posted by: Sydney Oland
  
  From: Serious Eats
 
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