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The Posh Pescatarian: Seafood Sausage

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Stephanie, The Posh Pescatarian, invites you to have a stay-cation in Southern California and makes a decadent seafood sausage with scallops, shrimp, salmon, crab and swai, encased in a vegetarian sausage casing. You don't want to miss this!
Ingredients
  Basa/White fish 1 Pound (Also called Swai)
  Sockeye salmon 1 Pound, boneless/skinless
  Us shrimp 1⁄2 Pound, peeled and deviened
  Us sea scallops 1⁄4 Pound
  Alaskan king crab meat 1⁄2 Pound, partially cooked
  Leeks 1 Cup (16 tbs), chopped
  Garlic cloves 3 Medium
  Green bell pepper 2 Tablespoon, dried
  Red bell pepper 2 Tablespoon, dried
  White pepper 1 Teaspoon
  Cayenne pepper 1 Teaspoon
  Paprika 1 Teaspoon
  Herbs de provence 1 Teaspoon
  Dried ground shrimp 1 Teaspoon
  Half and half/Heavy cream 1⁄3 Cup (5.33 tbs)
  Lemon 1 Medium, juice and zest
  Bell peppers 2 Medium, shredded and grilled
  Onions 2 Medium, shredded and grilled
  Olive oil 2 Tablespoon
  Salt To Taste
  Vegetable sausage casing 30 Gram
Directions

MAKING
1. In a skillet add oil, saute leeks and garlic until soft and then let it cool.
2. In a food processor chop swai, salmon, scallops and shrimp separately and add into a bowl placed over an ice-filled bowl.
3. Then blend well adding leeks, garlic, half and half and crab.
4. Add zest and juice of 1 lemon, spices, parsley and salt and blend well.
5. Refrigerate for about 10-15 minutes.
6. Take a small sampling, fry in a hot skillet and check for seasoning or taste.
7. Into a sausage stuffer add the sausage mix, fit the casing to the extruder nozzle and crank the handle to release sausage mix
8. Tie off sausages to desired length, spray with oil, place them on a hot grill and grill for about 9-12 minutes.

SERVING
9. On a serving dish, place the sausage between hot dog breads, spread the grilled bell pepper and onion pieces, squeeze over mustard sauce and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Preparation Time: 
60 Minutes
Cook Time: 
15 Minutes
Ready In: 
75 Minutes
Servings: 
8

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