Seafood Sausage

[Upsidasium]

Hey All.. Looking for some idea's on a seafood sausage for an Italian Restaraunt.

Many of the recipes I see are of the same basic ilk: Make a mousee of what you want to work with, bind with egg white and cream, add fresh herb and case.

I am not opposed to this basic method, but am interested in thoughts of like minded folks.

[TJ Buffalo]

I have seen several that use some emulsified seafood (for example, shrimp) binding up chunks of crab or salmon meat, this gives an interesting texture. Alternatively, I have also seen some that mix meat and seafood, that might be an interesting thing to try.

[welsh wizard]

Surf & Turf Sausage!

Thats an interisting one..........

Cheers WW

[Ianinfrance]

Hi,

You may be interested to discover that I tried this experimentally using the same recipe in parallel with a friend of mine on the other side of the Atlantic - for fun. Both of us agreed that it was quite a lot of work, and that although the sauce that went with them was ok, the sausages themselves were really pretty boring. We didn't bother to try again.
This is the recipe we used - so you have a reference.

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Shellfish Sausages

american, fish, sausages, shell

4 feet small hog casings
1 lb whitefish fillets, cubed
2 eggs, beaten
1 teaspoon vegetable oil
1 teaspoon butter, melted
1 teaspoon lemon juice
1 teaspoon onion powder
1 tablespoon very finely minced garlic
1/2 teaspoon allspice
1/2 lb very small shrimp, cleaned
1/4 lb crabmeat, shredded
1/4 lb bay scallops, quartered

Prepare casings. Pulse fish in food processor just until broken. Add eggs, oil, butter, lemon juice, onion powder, garlic, and allspice. Process until well blended. Add the shrimp, crab, and scallops. process until just mixed. Do not over process. Stuff into casings, twist off into 3-4" links.

Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8

Yield: 2 pounds

** Exported from Now You're Cooking! v5.83 **