Squid sausages
Description
Add salt and spices to the minced squid to taste. Fill the prepared cleaned pork casings with the mixture, tie the ends with string or thread, and prick air bubbles with a toothpick. Freeze. The sausages can be boiled or fried.
Instructions
- 1
Step 1
1. The intestines must be cleaned very thoroughly (or purchase pre-cleaned and rinsed ones). Soak them in water for 20–30 minutes. If the intestines are dry, they must be soaked in water for 2 hours before cooking.
- 2
Step 2
2. Prepare the squid for boiling. To do this, pour boiling water over them, remove the skin, take out the chitinous plates, and rinse under cold water. Cook the prepared squid for a very short time.
- 3
Step 3
3. Chop the squid meat finely (you can either mince it finely or use a blender). The degree of mincing depends on personal preference. Add garlic, onion, spices, salt, pomegranate or barberry seeds (if available). Mix thoroughly, adding a little water if necessary.
- 4
Step 4
4. Stuff the cleaned casings with the prepared filling by hand or using a special sausage-stuffing attachment attached to a meat grinder. Tie the resulting sausages at both ends with kitchen twine or string. Be sure to prick any air bubbles with a toothpick to prevent deformation during frying or boiling.
- 5
Step 5
5. Fry or boil the squid sausages for 5-6 minutes. It's best to first boil for 1-2 minutes, then lightly fry.