SEAFOOD SAUSAGE
Make and share this Seafood sausage recipe from Food.com.
Provided by NovaLee
Categories Lobster
Time 30m
Yield 4 sausages
Number Of Ingredients 7
Steps:
- Puree scallops,cream,egg white in a food processor until smooth add the lobster meat,dill,salt and pepper just to chop and distribute the meat leaving it slightly chunky.
- Place mixture in a piping bag.
- Spread a sheet of large plastic wrap on a moistened work surface and pipe out a large bead of sausage filling.
- Leave several inches of plastic wrap empty on either side of the sausage.
- Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.
- Grasp both ends and twirl the works repeatedly until the plastic tightens around the sausage.
- If any air pockets form prick them with a pin.
- Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.
- Poach the plastic links in simmering water for 10 minutes then immersing them in cold water.
- Cut off plastic and squeeze out sausage to heat brown in a little butter until heated through.
Nutrition Facts : Calories 177.1, Fat 10.1, SaturatedFat 5.9, Cholesterol 87.6, Sodium 229, Carbohydrate 2.7, Fiber 0.1, Sugar 0.1, Protein 18.3
SEAFOOD SAUSAGE WITH MISO MUSTARD
Steps:
- Mustard:
- In a medium bowl, whisk all the ingredients together in a small bowl and set aside.
- Sausage:
- Add all of the ingredients, except the cabbage, carrots and cucumber, to the bowl of a food processor fitted with a blade attachment. Pulse until the mixture is blended but its texture is still slightly chunky.
- Bring a large pot of water to a boil over medium heat and add the cabbage leaves. Blanch for 30 seconds. Transfer them to an ice bath to stop the cooking and cool. Remove the leaves from the ice bath and arrange them on a sheet tray lined with a kitchen towel.
- Put a cabbage leaf onto a clean work surface. Halve the large stem in the middle of the cabbage widthwise so that it is thin enough to be rolled without the stem breaking. Spread 1/4 cup of the seafood mixture over the bottom 1/3 of the cabbage leaf. Tightly roll the leaf up halfway. Fold the sides of the leaf inward toward the center of the roll to keep the filling contained. Tightly roll the sausage up the remaining way. Repeat with remaining ingredients. Make 3 punctures in each roll with a toothpick to allow any excess moisture to escape during the cooking process.
- Set up a bamboo or vegetable steamer over a pot of simmering water. If you do not have a steamer, you can use a colander.
- Arrange the sausages in the steamer and steam until they are cooked through, about for 10 minutes. Remove them from the steamer to let cool for 5 minutes.
- Slice each sausage lengthwise 3/4 of the way through, leaving the bottom still intact. Split the sausages open and top them with the julienned carrots and cucumbers. Drizzle with the mustard and serve.
SEAFOOD SAUSAGE
Steps:
- Peel and clean prawns, dice into small chunks about 1/4-inch along with scallops and rock shrimp. Place into mixing bowl, add half the amount of tomatoes, also half amount of basil. Except for the capers, add remaining ingredients, mix well and set aside. Place casing in a sausage stuffer machine and make sausages about 6 inches in length. Blanch in simmering water, do not over cook.
- Heat olive oil in a hot skillet. Brown both sides and cook through. Place each sausage in a serving bowl (1 per person), and serve with the remaining diced tomato, basil, and capers poured over the sausage.
SEAFOOD SAUSAGE
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Provided by Chef John
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 2h25m
Yield 4
Number Of Ingredients 16
Steps:
- Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
- Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
- Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
- Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
- Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
- Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
- Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
- Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
- Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.
Nutrition Facts : Calories 284.1 calories, Carbohydrate 6.8 g, Cholesterol 164.5 mg, Fat 16.6 g, Fiber 1.6 g, Protein 27.7 g, SaturatedFat 8.5 g, Sodium 1284.9 mg, Sugar 0.7 g
SEAFOOD SAUSAGE WITH LEMON HERB SAUCE
Steps:
- Puree the sole, chill covered 30 minutes. Chop shrimp and salmon, chill 1 1/2 hours. Blend sole puree, eggs, cream, s&p. chill, covered, for 1 hour. fold in shrimp, salmon and parsley. Divide in half on 12" cheets of plastic wrap. Form into logs, wrap. Warap again in foil. Poach in simmering water for 15 minutes. Let stand 10 minutes. Slice into rounds to serve, or chill before slicing, overnight. For the Lemon sauce: boil the wine, lemon juice, and vinegar until reduced by half. Reduce heat to low and whisk in butter, bit by bit, lifting pan from heat to keep from liquefying. Whisk in lemon rind, scallion, parsley, dill, cayenne and salt to taste. Pour suace on individual plate or on platter, arrange sausage rounds in slices and then garnish with more parsley or some dill.
COMMANDER'S SEAFOOD SAUSAGE
Courtesy of Chef Jamie Shannon of the Commander's Palace Restaurant in New Orleans, as featured in the Louisiana New Garde television series. Try this exotic sausage sliced as a first course served with Creole mustard or in bouillabaisse.
Provided by Molly53
Categories Creole
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Chop the fish and/or shellfish into small cubes; place into mixing bowl.
- Stir in the rest of the ingredients and mix very well.
- Place a piece of cling wrap on the counter; place the seafood mixture on it and shape into a cylinder.
- Roll the plastic around the cylinder very tightly and seal the ends.
- Bring a large pan of water to simmer (about 180F), place sausage into water and cook for 20 to 30 minutes.
- Remove from the water and let cool for ten minutes.
- To serve, remove the plastic and slice.
Nutrition Facts : Calories 62.8, Fat 1.8, SaturatedFat 0.5, Cholesterol 117.9, Sodium 2957, Carbohydrate 1.7, Fiber 0.3, Sugar 0.3, Protein 9.5
More about "seafood sausage recipes"
SEAFOOD SAUSAGE RECIPE | RECIPELAND
From recipeland.com
3.9/5 (42)Total Time 40 minsServings 4Calories 91 per serving
SEAFOOD SAUSAGE - FOOD WISHES - FISH SAUSAGE RECIPE
From youtube.com
HEALTHY SEAFOOD SAUSAGE RECIPES – SHEKNOWS
From sheknows.com
13 SAUSAGE AND SHRIMP RECIPES YOU’LL LOVE - INSANELY GOOD
From insanelygoodrecipes.com
8 BEST SEAFOOD SAUSAGE RECIPE IDEAS | SAUSAGE RECIPES, SAUSAGE ...
From pinterest.com
FOOD & WINE'S 25 MOST POPULAR RECIPES OF 2022 - FOODANDWINE.COM
From foodandwine.com
SEAFOOD BOIL RECIPE WITH CAJUN GARLIC BUTTER SAUCE
From afullliving.com
12 SHRIMP AND SAUSAGE RECIPES
From allrecipes.com
SEAFOOD SAUSAGE - THE WASHINGTON POST
From washingtonpost.com
SEAFOOD SAUSAGE RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SHRIMP AND SAUSAGE RECIPE - THE BEST KETO RECIPES
From thebestketorecipes.com
17 SAUSAGE AND SHRIMP RECIPES - TABLE FOR SEVEN
From ourtableforseven.com
BEST SEAFOOD AND SAUSAGE STEW RECIPE - COUNTRY LIVING
From countryliving.com
BREAKFAST SAUSAGE RECIPES
From allrecipes.com
SEAFOOD SAUSAGE RECIPE - ALLTASTYRECIPES.COM
From alltastyrecipes.com
FISH SAUSAGE RECIPE: HOW TO MAKE HOMEMADE FISH SAUSAGE
From masterclass.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love