Grilled Calamari Stuffed with Sausage

Grilled Calamari Stuffed With Sausage Recipe

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Susan McGreevy


My brother Michael is an inspiration to me because he is not afraid to try new things. He made this appetizer once and it has become a go-to. Give it a try.

★★★★★ 1 vote
30 Min
15 Min


3/4 c
fine fresh bread crumbs
1/3 c
whole milk
3/4 tsp
fennel seeds, optional
1/2 lb
ground pork
2 large
garlic cloves, minced
1/4 tsp
12 small
squid bodies plus tentacles, cleaned (about 1 lb)
3 Tbsp
olive oil, extra virgin
1 Tbsp
flat leaf parsley, chopped
lemon wedges


1Soak bread crumbs in milk in a large bowl.

Meanwhile, toast fennel seeds in a dry small skillet over medium low heat, shaking skillet occasionally, until fragrant, 3 to 4 minutes. Chop fennel seeds and add to bread crumb mixture along with pork, garlic, paprika, 1/2 tsp salt and 1/4 tsp pepper. Gently mix with your hands until well blended.
2Using a small spoon, loosely stuff squid with fennel sausage, leaving a 1/2 inch space at top. Seal tops using wooden picks. Prepare grill for direct heat cooking over medium hot charcoal or medium heat for gas.
3Coat stuffed squid and tentacles with oil and season with 1/2 tsp salt. Oil grill rack, then grill stuffed squid, turning frequently until golden in spots and an instant read thermometer inserted into center of filling register 150 to 155 degrees, about 13 to 15 minutes. Transfer to a platter. Grill tentacles until opaque and curled, about 1 minute and add to platter. Drizzle with oil, sprinkle with parsely and serve with lemon wedges.

About Grilled Calamari Stuffed with Sausage

Course/Dish: Seafood Appetizers