[Photograph: Sydney Oland]

Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.

Sausage and cephalopods are two ingredients that, to me, always work together. And if you use your imagination it's not a far leap to think of a cleaned squid body as the ocean's sausage casing. Squid are creatures that need to be cooked hot and quick, or low and slow to get the best results, so once you add the squid to the tomato sauce, make sure to give it the time it needs. The best test of when the squid is done cooking is taking it out of the pan and giving it a try. To me, fork-poking a slow cooked squid doesn't give an accurate portrayal of its state.

There are loads of additional ingredients you could add to this recipe that would be delicious; if I had to choose one in particular it would be chopped fennel. Just add it with the onions during the sauté stage of the recipe.

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Sausage Stuffed Squid

About the author: Sydney Oland lives in Somerville, Mass. Find more information at www.sydneyoland.com (or read www.eatingnosetotail.com)