Fish and Octopus Choripan

Ingredients (2)

2 pound(s) fresh octopus

olive oil

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

Chimichurri sauce



  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.