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Seafood Sausage

21st.Century.Chef's picture
  Whitefish fillets 2 Pound (Boneless Cod, Halibut, Flounder, All Work Well)
  Large shrimp 1 Pound, peeled
  Scallops 1 Pound
  Cooked chicken 1 Pound (Skinless And Boneless)
  Eggs 3
  Cream/Mock cream 1 Cup (16 tbs)
  Dry vermouth 1⁄2 Cup (8 tbs)
  Cayenne pepper 1⁄8 Teaspoon
  Thyme 1⁄4 Teaspoon
  Ground black pepper To Taste
  Breadcrumbs 2 Cup (32 tbs)
  Sausage 5
  Salt To Taste

Grind the boneless fish in a food processor, along with the shrimp, scallops, and chicken.
Do this in small batches, adding the eggs, cream, and wine as you go.
Blend in the seasonings.
Remove from the machine and stir in the bread crumbs.
If this mixture is too dry for forming sausages easily, add a little milk.
Stuff the sausage casings.
If you wish to form the sausages by hand, chill the mixture at least 2 hours to firm the filling.
To shape the sausages, put a bit of the mixture on a piece of wax paper and roll up like a sausage.
Make each about 6 inches long.
Then, roll each up in a piece of cheesecloth or muslin and tie the ends like a sausage.
These should be firm and rather tight.
Poach the sausages, either in casings or hand rolled, in Chicken Soup Stock to which you have added a bit of white wine.
They should take about 20 minutes to cook at a simmer.
Cover when cooking and turn each when it floats to the surface.
Serve with Real Garlic Toast and Tuna and Potato Salad.

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