Seafood Sausage Creation
Ingredients List
For the Sausage Mixture:
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2 tablespoons butter, or to taste, divided
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2 tablespoons minced shallot
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8 ounces boneless, skinless sole, chilled and cubed
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1 (4 ounce) skinless salmon fillet, chilled and cubed
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4 ounces shrimp - chilled, peeled, deveined, and chopped
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2 tablespoons plain dry breadcrumbs
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4 large egg whites
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1 large egg
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2 teaspoons kosher salt
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2 pinches cayenne pepper, or to taste
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2 tablespoons chopped Italian parsley
For the Lemon-Butter Sauce:
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2 tablespoons water
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1 lemon, juiced
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2 tablespoons cold butter
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1 tablespoon chopped Italian parsley
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salt to taste
Instructions
In a skillet, melt 2 teaspoons of butter over medium-high heat. Sauté the shallots until they soften and become sweet, about 5 minutes. Allow them to cool to room temperature.
In a food processor, combine the sole, salmon, and shrimp. Add bread crumbs, egg whites, and the whole egg. Season with kosher salt and cayenne pepper. Mix in the cooled shallots and parsley.
Cover the processor and pulse in short bursts, gradually increasing the duration, until the mixture is well-blended and sticks together at the blade. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 1 to 2 hours.
Take a quarter of the sausage mixture and place it onto a piece of plastic wrap. Shape it into a log using damp fingers. Roll it tightly in the plastic, twisting the ends to seal. Place the log onto a sheet of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly, and fold them back. Repeat with the remaining mixture.
Bring a pot of water to a gentle simmer. Add the sausages and press them down with a plate. Cover the pot and let it simmer on low for 20 minutes.
Transfer the sausages into a bowl of ice water to halt the cooking. Let them cool for 15 to 20 minutes. Remove from the water and refrigerate until you're ready to serve.
Carefully peel the foil off the sausages, placing them on a paper towel. Snip one end of the plastic wrap and gently squeeze the sausage out through the opening. Trim off any uneven or excess pieces.
Melt the remaining butter in a skillet over medium heat. Add the sausages and cook, turning occasionally, until they are browned on all sides, about 5 to 6 minutes. Lower the heat to medium-low, cover, and continue cooking until an instant-read thermometer inserted into the sausages reads 140°F (60°C), about 5 to 6 minutes more. Repeat with the remaining sausages.
Pour water and lemon juice into the same pan and bring to a boil. Let it reduce by half, about 3 minutes. Lower the heat, add the cold butter and parsley, swirling the pan until the butter melts. Season with salt, then swirl once more. Drizzle the sauce over the sausages.
Cooking Tips
If you prefer, you can swap out the shallots with onion and/or garlic. For finer salt, use 1 1/4 teaspoons instead of 2 teaspoons.
Feel free to replace the sole with any white fish of your choice. Just ensure the fish is chilled, as cold meat results in a better sausage texture.
This recipe creates a smooth sausage. If you prefer a coarser texture, prepare the sausage mixture as directed, then gently fold in a few handfuls of chopped shrimp, scallops, or any other seafood. After cooking and slicing, you'll see pieces of your added seafood in the sausage.
Nutrition Information (per serving)
| 284 | Calories |
| 17g | Fat |
| 7g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 284 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 9g | 43% |
| Cholesterol 165mg | 55% |
| Sodium 1285mg | 56% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 28g | 55% |
| Vitamin C 28mg | 31% |
| Calcium 65mg | 5% |
| Iron 2mg | 10% |
| Potassium 479mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5