abalone or Paua Sausages

[NZMUSH]

Hey all, any idea's what else to put in with Paua/abalone to make sausages?

Any help would be good.

Thanks

[johnfb]

Abalone (from Spanish Abul�n) are medium-sized to very large edible sea snails, marine gastropod mollusks in the family Haliotidae and the genus Haliotis.

Common names for abalones also include ear-shells, sea-ears and Venus's-ears, as well as muttonfish or muttonshells in Australia, ormer in Jersey and Guernsey, perlemoen in South Africa and pāua in New Zealand.

Snail Sausage...???

I have never had it so does it taste meaty or fishy.
Would it take the addition of say, pork fat to add juciness?????

have a look at this thread:

http://forum.sausagemaking.org/viewtopi ... light=fish

[saucisson]

I have never had it so does it taste meaty or fishy.

�tis much bigger than an oyster and like that, good, either fresh or pickeled, but infinitely more pleasant to the gusto, so that an epicure would think his pallat in paradice if he might but always gormandise on such delitious ambrosia.�

Anonymous, 1673.


They sound good to me...

[TJ Buffalo]

I can't claim to have ever tried this recipe, but let us know if you do. I'll have to look around and see if I can remember where I got it and so give credit.

Paua (Abalone) sausage
INGREDIENTS

* 1kg Chicken Breast
* 1kg Paua
* 750g Pickled Pork Bellies
* 600ml Milk
* 200g Fresh White Bread
* 1 Studded Onion
* � teaspoon Ground Nutmeg
* �g Ground Allspice
* � teaspoon Ground Clove
* 375ml Cream
* 100ml Pernod
* 30g Salt
* � teaspoon Ground White Pepper
* 2 Egg Whites


Method

1. Make panade by boiling milk with the studded onion reduce by two-thirds.
2. Remove onion, add seasonings and bread.
3. Mash bread into the milk then push through a sieve.
4. Cool over ice.
5. Pass the chicken meat through a mincer two times then blend in a robe coup with the egg whites.
6. Place in a bowl over ice and gently beat in the cream and then the Pernod, the mix should be smooth and glossy.
7. Mince the pork and the paua together twice, place over ice and mix in the panade then the chicken mousse.
8. Check the seasoning.
9. Pipe the mix into sausage casings and poach in a mix of half milk, half water with some mirepoix in it.
10. Cook for 20 minutes do not let the liquor rise above 90C.
11. Allow the sausages to cool in the liquor.
12. Then remove, wash off and dry sausage - store in fridge no longer than 3 days.
13. Grill or pan fry the sausages till golden on the outside and warmed through.
14. Serve with sweet potatoes.
15. Mash fiddlehead ferns and light mustard vinaigrette.

[spudeye]

Being from the Shacky Islands myself I do remember a Fish N Chip shop in little old Blenheim that many many years ago served small nuggets of the sea ( about the size of Cheero's or cocktail Franks) They were really moist & full of flavour. They also served Paua fritters as well.
This was yonks ago & I'd be surprised if the shop is still there or the family that ran it would still live in the area.
The recipe given sure wets the mouth with anticipation so NZMUSH give it a try and pls post the results. I flow out of Oz the other day and WA Abalone was for sale at $180 /kg yea so I think a sack of the old Sea nuggets back home would be worth a Kings ransom.
What is robe coup ?
Cheers Spudeye

[wheels]

What is robe coup ?

I think it may refer to the Robot Coupé make of food processor.

Phil

[spudeye]

Thanks for that.
I had a silly vision of some new ingredient that wouldnt have suprised me in the least..
Since I have been reading all the archives I'm a stounded that there are so many recipes for the Home Sausage Maker.
Love the site, its a real motivator for the newbies like myself.
Thanks again Phil.
spudeye

[wheels]

Spudeye

Since I have been reading all the archives I'm a stounded that there are so many recipes for the Home Sausage Maker.
Love the site, its a real motivator for the newbies like myself.

That's the beauty of this site, if it's here, great; if it's not, normally someone will know the answer or at least point you in the right direction!
Regards
Phil