📝 About This Recipe
Transform ordinary lunch into an underwater adventure with these adorable and delicious 'Octopus' sausages. Originating from the creative world of Japanese bento boxes (Tako-san Wiener), these treats feature sausages that 'bloom' into eight curly tentacles when pan-seared. Paired with a creamy, ocean-blue dipping sauce and a bed of seaweed greens, it’s a whimsical, protein-packed meal that turns picky eaters into enthusiastic explorers.
🥗 Ingredients
The Octopus Squad
- 12 pieces Cocktail Sausages or Mini Frankfurters (high-quality beef or turkey sausages work best)
- 24 seeds Black Sesame Seeds (for the eyes)
- 1 teaspoon Cream Cheese (softened, to act as 'glue' for the eyes)
- 1 tablespoon Neutral Oil (canola or grapeseed for frying)
The Blue Lagoon Dipping Sauce
- 1/2 cup Greek Yogurt (plain and unsweetened)
- 2 tablespoons Mayonnaise (for richness)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Honey (to balance the tang)
- 1 drop Blue Food Coloring (natural vegetable-based coloring preferred)
- 1 pinch Salt
The Ocean Floor (Base & Garnish)
- 2 cups Mashed Potatoes (warm and creamy)
- 1 cup Broccoli Florets (steamed until bright green)
- 1/4 cup Curly Kale or Parsley (for edible 'seaweed')
👨🍳 Instructions
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1
Start by preparing the 'tentacles.' Take a cocktail sausage and hold it vertically. Using a sharp paring knife, cut the sausage in half lengthwise, starting from the middle and slicing down to the bottom, leaving the top half intact.
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2
Rotate the sausage 90 degrees and make another vertical cut through the bottom half. You should now have four legs.
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3
Subdivide each of those four legs once more with small vertical slits to create a total of eight thin tentacles. Repeat this for all 12 sausages.
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4
In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, honey, and a pinch of salt until smooth.
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5
Add one tiny drop of blue food coloring to the sauce and swirl it gently to create a 'water' effect. Set this aside in the refrigerator.
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6
Heat the neutral oil in a non-stick skillet over medium heat. Once the oil shimmers, carefully place the sausages into the pan.
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7
Cook the sausages for 3-5 minutes, rolling them gently. As the heat hits the cut ends, the 'tentacles' will naturally curl outward and the sausage will stand up.
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8
Once the tentacles are curled and the sausages are lightly browned and heated through, remove them from the pan and drain on a paper towel.
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9
Prepare the 'eyes.' Use a toothpick to dab two tiny dots of cream cheese onto the 'head' (the uncut top part) of each sausage.
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10
Press two black sesame seeds into the cream cheese dots to complete the octopus faces.
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11
To plate, spread a generous scoop of warm mashed potatoes on a plate to act as the 'sand.'
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12
Stand 3 octopus sausages upright on the potatoes. Arrange steamed broccoli and kale around them to mimic an underwater coral reef.
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13
Serve the blue lagoon sauce in a small ramekin on the side for dipping.
💡 Chef's Tips
For the best curl, ensure you cut exactly to the halfway point of the sausage; too short and they won't spread, too long and the head will split. If you want to avoid food coloring, use a tiny bit of red cabbage juice mixed with a pinch of baking soda to turn the yogurt naturally blue. Use 'skinless' sausages for the most dramatic curling effect, as the casing can sometimes restrict the movement. Make sure the sausages are dry before putting them in the pan to prevent oil splattering. For a healthier version, you can boil the sausages for 2-3 minutes instead of frying; they will still curl beautifully!
🍽️ Serving Suggestions
Pair with a glass of 'Sea Foam' sparkling apple juice mixed with a little lime. Serve alongside 'Starfish' shaped toast points cut with a cookie cutter. Add a few goldfish crackers scattered around the plate for extra crunch and theme. A side of sweet corn kernels makes for excellent 'sunken treasure' scattered on the plate. Complement the meal with a fruit salad featuring 'pearls' made of melon-balled pears.