Squid Roll with Cheese and Sausages

1. 1 Squid tubespack 500 g ≈ $8.00 150 g
2. 2 Frankfurterspack 400 g ≈ $3.50 40 g
3. 3 Hard cheesepack 200 g ≈ $2.70 30 g
4. 4 Carrots≈ $1.50 per kg 30 g
5. 5 Onions≈ $1.60 per kg 30 g
6. 6 Sunflower oil 8 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Clean the squid¹ by removing the membrane, scald in boiling water for 1 minute, then slit lengthwise and flatten.

2. Chop the onion⁵ and grate the carrot⁴, then sauté in oil for 5 minutes until soft and golden.

3. Gently pound the squid¹ on both sides, season with salt and pepper.

4. Spread the carrot⁴-onion⁵ mix over the squid¹, sprinkle with grated cheese, and lay sausages along one edge.

5. Roll tightly into a log and tie securely with kitchen twine in 2–3 places.

6. Bake at 400°F (200°C) for 15–20 minutes, flipping once, until lightly golden.

7. Let rest for 10 minutes, remove the twine, and slice into rounds.

In short

• In the planner this dish is cooked for two days: reheat on day two.