Octopus Sausage
Equipment
Ingredients
Ingredients
sausages (raw)
4 piece
eggs (large)
2 piece
olive oil (liquid)
15 ml
salt (fine)
2 g
black pepper (ground)
1 g
Instructions
Boil the sausages
Bring water to a boil in a pot and add the sausages. Boil for 3-4 minutes to ensure the thicker head section cooks through properly.
Cut the sausages into octopus shape
Remove the boiled sausages from water. Leave 2-3 cm at the top for the head, then cut the remaining length into 7-8 lengthwise strips to create the octopus legs.
Fry the octopus sausages
Heat olive oil in a pan over medium heat. Add the prepared sausages and fry until the legs curl up and become golden brown, creating the octopus appearance.
Fry the eggs (optional)
In the same pan, fry eggs to your preferred doneness. For runny yolks, cook briefly. For firm yolks, cover with a lid and cook a bit longer.
Season and serve
Season the octopus sausages and eggs with salt and black pepper. Serve hot immediately.
Original recipe
Storage
Best served fresh. Reheat gently to maintain texture
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