2 pound(s) fresh octopus
2 garlic cloves, roughly chopped
1 Juice from 1 lemon
salt and pepper to taste
5 pound(s) fish; deboned
2 tablespoon(s) salt
1 cup(s) ice water
3/4 cup(s) corn starch
1/2 tablespoon(s) powdered dextrose
2.5 teaspoon(s) ground anise seed
1.5 tablespoon(s) corn syrup
fibrous casing (select size of your choice)
Baguette or hot dog buns
1 Place octopus in a pot and cover with water. Boil for 40 minutes.
2 Remove from water, rinse and place in a bowl. Drizzle with olive oil, lemon juice, garlic, salt, and pepper. Let it cool and rest at room temperature, for 30 minutes to 1 hour.
3 Once cool, chop finely.
1 Cool fish to at least 35 degrees F. Grind through 3/16′ plate. Add salt and mix thoroughly to bind. Cover and refrigerate for 10 minutes.
2 Mix corn starch with ice water, add to ground fish and mix thoroughly.
3 After liquid mixture is well combined with fish, add octopus, spices and shortening. Continue to mix until all ingredients are thoroughly mixed.
4 Stuff the mixture into fibrous casings.
5 Cook sausage in water 200°F – 205°F until internal temp reaches 180°F.
6 Since this sausage is cooked immediately to such a high temperature, cures are not required.
7 Cool in cold water or shower with cold water until internal temperature of 70°F is obtained The cooled sausage is then dipped in boiling water for one minute to tighten the casing.
8 Remove fibrous casing just prior to serving.
1 Place on a hot grill for 5 minutes. You can cut it in half lengthwise or leave it whole.
2 Cut the baguette lengthwise and place (inside down) on the grill to lightly toast.
3 Place a tablespoon of chimichurri salsa on the baguette, spread and then add sausage. Top with additional chimichurri, tomato and onion.