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My Kitchen Rules

Mondays, Tuesdays & Wednesdays | TV2

Ep5 - Baby Octopus with Spicy Sausage, Potato and Salsa Verde

Team: Anna & Jordan


Prep:45 mins

Cook:50 mins




3 medium potatoes, cut into wedges

3 tbs duck fat

16 baby octopus

100ml white wine

juice of 1 lemon

2 Italian sausages

1 tbs olive oil

100g mixed baby leaves

micro herbs, to serve


Spicy Sausage

700g pork belly, chopped coarsely

500g pork shoulder, chopped coarsely

1½tbs fennel seeds, toasted

2 garlic cloves, crushed

1 tsp dried oregano

¼cup chopped parsley

¼cup finely grated parmesan

1-2 tsp chilli flakes

60ml red wine

½tsp salt

2m sausage skin casings, rinsed


Salsa Verde

1 bunch Italian parsley

2 tbs baby capers, drained

3 anchovies 1 tbs white vinegar 1 tbs lemon juice 2 cloves garlic, crushed finely grated zest of½lemon

160ml olive oil



  1. To make spicy sausage, mince pork belly and shoulder until finely ground.
  2. Place all remaining ingredients in a processor (except sausage skins) and process until combined. Add to pork and using your hands, mix thoroughly to combine.
  3. Attach sausage skin to sausage making machine. Pass meat through machine to form sausages. Twist casing to form 12cm long sausages.
  4. Place sausages on a tray in a single layer. Refrigerate, covered for at least 30 minutes or overnight.
  5. Meanwhile, to make salsa verde, process all ingredients until smooth.
  6. Preheat oven to 180C.
  7. Place potatoes in a saucepan of cold salted water. Bring to the boil. Drain and allow steam to evaporate.
  8. Place duck fat in an oven tray and place in the oven until melted. Add potatoes and toss to coat. Season.
  9. Roast, turning half way through, for about 30 minutes or until golden and crisp.
  10. Place octopus in a saucepan and cover with cold water. Stir in wine and juice. Cover and bring to a simmer.
  11. Simmer for about 20 minutes or until octopus is tender. Drain.
  12. Place four of the sausages on an oven tray (reserve remaining sausages for another use). Roast for 10 minutes. Cool slightly. Cut in half lengthways, then into thick slices. 
  13. Cook sausage slices in a lightly oiled frying pan over medium heat until browned all over.
  14. Toss octopus with oil. Season.
  15. Heat a chargrill pan (or barbecue) over high heat. Cook octopus, turning, until lightly charred and caramelised.
  16. Toss baby leaves with a little of the salsa verde.
  17. Arrange octopus, sausage, potatoes and leaves on serving plates. Garnish with micro herbs and serve with remaining salsa verde.