Pork

Barbecued squid with pork and fennel sausage ragu

Name: Barbecue squid pork fennel sausage ragu Gregory Llewellyn
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 100ml extra virgin olive oil; 6 garlic cloves, crushed; 1/2 bunch lemon thyme; Finely grated zest and juice of 1 lemon, plus 4 extra lemon cheeks; 2 bay leaves, roughly bruised; 500g squid, tentacles attached, cleaned; 6 slices sourdough; Chopped flat-leaf parsley leaves, to serve; 1/3 cup (80ml) extra virgin olive oil or duck fat; 500g pork and fennel sausages, casings removed, broken into pieces; 8 garlic cloves, thinly sliced; 1 tsp dried chilli flakes; 400g can white beans (cannellini or butter beans), plus canning liquid; 1 bunch cavolo nero, stalks removed, leaves torn

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15m

20m

Barbecued squid with pork and fennel sausage ragu

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by Gregory Llewellyn

Apr 25, 2018

Gregory Llewellyn draws on inspiration from the recent seafood-focused menu overhaul at his restaurant Hartsyard for this delicious dish.

100ml extra virgin olive oil
6 garlic cloves, crushed
1/2 bunch lemon thyme
Finely grated zest and juice of 1 lemon, plus 4 extra lemon cheeks
2 bay leaves, roughly bruised
500g squid, tentacles attached, cleaned
6 slices sourdough
Chopped flat-leaf parsley leaves, to serve

Sausage and white bean ragu

1/3 cup (80ml) extra virgin olive oil or duck fat
500g pork and fennel sausages, casings removed, broken into pieces
8 garlic cloves, thinly sliced
1 tsp dried chilli flakes
400g can white beans (cannellini or butter beans), plus canning liquid
1 bunch cavolo nero, stalks removed, leaves torn

Method

1.

To make the marinade, combine oil, garlic, lemon thyme, lemon zest and juice, bay leaves in a bowl. Add squid and chill until needed.
2.

Meanwhile, for the ragu, heat oil in a deep frypan over high heat. In 2 batches, add sausage and cook, stirring occasionally and breaking up with a fork, for 4 minutes or until golden. Remove cooked sausage with a slotted spoon and repeat with remaining sausage. Return all sausage to pan and add garlic, chilli, beans and canning liquid, and 1/2 tsp salt flakes. Cook, stirring occasionally, for 3 minutes or until reduced slightly.
3.

Add cavolo nero and 1 cup (250ml) water, and cook, stirring occasionally, for 4 minutes or until cavolo nero is just tender. Remove from heat and cover to keep warm.
4.

Meanwhile, heat a barbecue or chargrill pan to high heat. Brush bread with some of the squid marinade and grill for 2 minutes each side or until grill marks appear. Set aside. Remove squid from marinade and grill for 2 minutes each side or until just cooked through. Grill extra lemon cheeks, cut-side down, for 4 minutes or until grill marks appear.
5.

Transfer sausage ragu to a serving platter and top with thickly sliced calamari. Scatter with parsley and serve with lemon cheeks and bread.