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.

Step: 1

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.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Step: 7

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.

Step: 8

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.

Step: 9

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.

Per Serving: 284 calories; protein 27.7g; carbohydrates 6.8g; fat 16.6g; cholesterol 164.5mg; sodium 1284.9mg.

Preparing your meal in advance can be extremely enjoyable when you do it with your likely music in the yard , a soothing beverage of choice or even a partner. It is thoughtful to write every step required to create the food , which may include all of it from your tools and utensils to your ingredients . Make sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Bought the right kitchen tools is just as important as having the correct dishes menu . This includes all of from pots, pans, bowls and tools that needed to those core of items that are sometimes to forget, such as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or sprinkle items to your dish and long tweezers to arrange smaller and thinner foods are a must-have for any home chef.