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tako (octopus) sausages

Recipe by
Lee Thayer
Nakhon Si Thammarat

Now for the name, these are Japanese pork sausages, NOT octopus sausages, although octopus sausage does sound intriguing, but I don't think I will be making that. When I lived in Japan (13 years), I absolutely loved Japanese sausage. This comes from a good friend who is Japanese. These are typically made for bento (lunch) boxes, but for this, think of these as a side to a good pasta dish. Oddly enough, we buy these in local 7-11's in town, never seen them in the large grocery stores like Tesco or Tops in the city.

yield 2 serving(s)
prep time 2 Min
cook time 5 Min
method Pan Fry

Ingredients For tako (octopus) sausages

  • 4-6
    links of japanese sausage
  • cooking oil

How To Make tako (octopus) sausages

  • 1
    Japanese sausage is typically about 3 inches long in a natural sheep gut casing. There is also some in hog casing which are larger in diameter. To prep, first thing is to make a cut halfway down the sausage, straight through to the other side, this results in '2 legs'.
  • 2
    Rotate the sausage 90 degrees, and make another cut through the sausage to the other side, this results in '4 legs'. This is perfect for the smaller diameter sheep casing sausages.
  • 3
    Optionally, you cut each 'leg' in half, resulting in '8 legs' which would be preferred on the larger diameter hog casing sausages. Now we can cook them.
  • 4
    Heat some cooking oil in a non stick pan on medium heat, when hot, add the sausages, as the sausages cook, the 'legs' will open and curl.
  • 5
    Cook until the sausage is cooked through, keep in mind these are raw pork sausages so they must me cooked through.
  • Tako (Octopus) Sausages
    Drain on paper towels, serve as a side with any pasta or rice dish or as a snack or appetizer. Enjoy.

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