Seafood sausage

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Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, & the texture is similar to lớn a boudin blanc, or trắng hot dog, if you prefer. You can brown and serve these right after they"re done boiling, but I like to make them ahead of time.

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Sausages:

2 tablespoons butter, or to taste, divided

2 tablespoons minced shallot

8 ounces boneless, skinless sole, chilled and cubed

1 (4 ounce) skinless salmon fillet, chilled và cubed

4 ounces shrimp - chilled, peeled, deveined, and chopped

2 tablespoons plain dry breadcrumbs

4 large egg whites

1 large egg

2 teaspoons kosher salt

2 pinches cayenne pepper, or to taste

2 tablespoons chopped Italian parsley

For the Sauce:

2 tablespoons water

1 lemon, juiced

2 tablespoons cold butter

1 tablespoon chopped Italian parsley

salt lớn taste


Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft và sweetened, about 5 minutes. Let cool to lớn room temperature.


Combine sole, salmon, và shrimp in a food processor. Add bread crumbs. Pour in egg whites & whole egg. Season with kosher salt & cayenne pepper. địa chỉ the cooled shallots & parsley.


Cover processor và pulse on và off, starting with short pulses và transitioning to longer ones, until mixture is well blended và clumps together at the blade. Transfer mixture lớn a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 lớn 2 hours.


Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil & roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.


Bring a pot of water khổng lồ a simmer. Showroom the sausages và submerge them with a plate. Cover pot and simmer on low for 20 minutes.


Transfer sausages into a bowl of cold water lớn stop the cooking process. Let cool for 15 to trăng tròn minutes. Remove from the water and refrigerate until ready to serve.

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Peel foil off of the sausages over a piece of paper towel. Snip off 1 over of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.


Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to lớn 6 minutes. Reduce heat lớn medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 khổng lồ 6 minutes more. Repeat with remaining sausages.


Pour water & lemon juice into the same pan & bring lớn a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to lớn low; địa chỉ cold butter & parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.



Chef"s Notes:

You can substitute onion and/or garlic for the shallots if you want to. If using fine salt, use 1 1/4 teaspoons instead of 2.


You can substitute any white fish for the sole. Makes sure your fish is well chilled; cold meat makes better sausage.


This recipe makes a smooth-style sausage. If you want something with a coarser texture, simply make the sausage mixture as shown, but then fold in a few handfuls of chopped shrimp, scallop, or any other seafood. Once it's cooked và sliced, you'll see pieces of whatever you added studding the link.