Seafood Sausage – Print This Recipe
Yield: 11 lb /
4.99 kg bulk; 88 links (2 oz / 57 g each)
Mousseline
- 3 lb
5 1/2 oz / 1.52 kg sole fillet, diced
- 3 lb
5 1/2 oz / 1.52 kg sea scallops, muscle tabs removed
- 1/2
oz / 14 g salt
- 4
tbsp / 27 g Old Bay
seasoning
- 3 1/2
oz / 99 g fresh white bread crumbs
- 44 fl
oz / 1.32 L heavy cream, cold
- 11
egg whites
Garnish
- 1 lb
2 oz / 510 g shrimp, peeled and deveined, cut
into 1/4 -in / 6-mm dice
- 1 lb
2 oz / 510 g crab- or lobster meat, diced (from three 1 1/4 -lb / 567-g
blanched lobsters)
- 1 lb
2 oz / 510 g salmon meat, cut into 1/4 -in / 6-mm dice
- 1 lb
2 oz / 510 g bay scallops, muscle tabs removed
- 2
tbsp / 7 g chopped fresh parsley
- 39.6
ft / 12.08 m sheep casings, rinsed, or 20 ft / hog casings, rinsed
- Combine
the sole, scallops, salt, and Old Bay seasoning. Grind through the fine
plate (1/8 in / 3 mm) of a meat grinder. Chill in freezer 15 minutes.
- Soak
bread crumbs in half of the heavy cream to make a panada.
- Pureé the seafood in food processor as smooth as
possible. Add the egg whites and panada. Pulse
in the remaining cream. Make a test. Adjust seasoning and consistency
before shaping.
- Fold
in the garnish ingredients until evenly distributed; cover and
refrigerate.
- Stuff
into prepared casings and twist and tie into 5-in / 3-cm links.
- Poach
in water at 165°F / 74°C to an internal temperature of 145°F / 63°C.
Shock in ice water to an internal temperature of 60°F / 16°C. Blot dry.
- To
serve, remove the strings and either sauté the sausage in clarified
butter until golden brown, or reheat in a 350°F / 177°C oven for 10 to 12
minutes. Serve immediately, or wrap and refrigerate for up to 3 days.
Chef's note: The
sausages can be twisted into links 3 in / 8 cm long for an appetizer-sized
sausage. |
