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Sausage and Onion Stuffed Squid Tubes

Seafood Suggestion: Nelson Crab® hand-packed Cold Water shrimp

Unusual and delicious, these will disappear as soon as you cook them. Small squid tubes are filled with sweet sausage meat and grilled over slow coals. They are a great cocktail snack or hors d'oeuvre. If you prefer an all-seafood treat, substitute ground shrimp for the sausage.

Ingredients:

• 1 tsp. olive oil
• 1/2 cup minced onion
• 2 cloves garlic, minced or pressed
• 1 pound mild pork sausage meat or Cold Water shrimp
• 1/2 cup beer or chicken stock
• 1/4 cup plain bread crumbs
• 1 Tbsp. freshly chopped parsley
• 1 Tbsp. sugar
• 1/8 tsp. ground cinnamon
• Salt and freshly ground black pepper
• 1 pound small cleaned squid tubes (about 36 pieces)

Basting Sauce

• 2 Tbsp. butter, melted
• 2 Tbsp. beer or chicken stock
• 1 clove garlic, minced or pressed
• 1 tsp. tomato paste
• Pinch cayenne pepper, or to taste
• Dash Tabasco sauce, or to taste

Cooking Instructions:

Heat the oil in a small skillet and sauté the onion and garlic over medium-low heat until tender, about 6-7 minutes. Set aside to cool. Preheat an outdoor grill to medium-low heat and lightly oil the grill. In a medium bowl, combine the cooled onion mixture, sausage, beer, bread crumbs, parsley, sugar and cinnamon with salt and pepper to taste. Knead the mixture together until it is smooth and well combined.

Fill a pastry bag fitted with a large plain tip with the sausage mixture or cold water shrimp and stuff the squid tubes about half full. Alternatively, use a small spoon to fill the squid tubes. Alternatively, use a small spoon to fill the squid tubes. Use about 2 tablespoons of stuffing for each tube; do not overstuff or the squid will burst while cooking. Weave a toothpick through the open end of the squid to seal. Repeat with the remaining stuffing and squid. For the basting sauce, whisk together the melted butter, beer, garlic, tomato paste, cayenne and Tabasco in a small bowl.

Set the stuffed squid tubes on the grill and baste lightly with the sauce. Cover the grill and cook the squid, turning and basting every 6-7 minutes, until the sausage is cooked through and the squid is tender, about 22-24 minutes. Remove the toothpicks from the squid and serve hot or cold as appetizers.

Servings per recipe: 8-12

Cal. 325 / Total fat 22g / Sat. 8g / Chol. 186mg / Sdm. 788mg / Carbo. 8g / Prot. 21g / Om-3 .3g