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.
CHINESE SAUSAGES WITH MUSTARD
Whether it's from a bottle or in powder form, English mustard packs heat -- making it the perfect accompaniment for sweet Chinese sausage.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 2
Steps:
- Add water to a depth of 2 inches in a large stockpot. Set a metal or bamboo steamer in pot.
- Arrange sausages in a single layer in steamer. Bring to a boil, then reduce heat to maintain a simmer. Steam sausages, turning once, until fork-tender and heated through, 6 to 8 minutes. Transfer sausages to a cutting board. Cut each sausage at an angle into 2-inch-long pieces. Serve warm with mustard on the side.
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
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
GRILLED SEA BASS WITH MISO-MUSTARD SAUCE
Categories Mustard Bass Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk water and mustard in small bowl until smooth. Combine miso, vinegar, mirin, sugar and soy sauce in small saucepan. Stir over medium heat until smooth, about 3 minutes. Whisk in mustard mixture. (Can be made 1 day ahead. Rewarm over low heat before using.)
- Prepare barbecue (medium-high heat). Brush fish and green onions with oil. Sprinkle both with salt and pepper. Grill fish until opaque in center, about 4 minutes per side. Grill onions until beginning to brown, about 3 minutes per side. Transfer fish and onions to 4 plates. Spread sauce atop fish. Sprinkle sesame seeds over sauce and serve.
- *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
- **Mirin is available at Japanese markets and in the Asian foods section of some supermarkets.
SMOKED SAUSAGES WITH MUSTARD SAUCE
An old one from Southern Living. My dad loves sausages with mustard so am planning on trying this one out on him soon.
Provided by ratherbeswimmin
Categories Pork
Time 40m
Yield 2 cups (sauce)
Number Of Ingredients 8
Steps:
- Add 3/4 cup half-and-half to a small saucepan; place over low heat, stirring occasionally, until bubbly.
- In a bowl, combine the next 5 ingredients with the remaining half-and-half, stir to mix well.
- Gradually add heated half-and-half, and mix well.
- Return mixture to saucepan; cook on low, stirring constantly until smooth and thickened.
- Remove sauce from heat and gradually stir in vinegar.
- Serve with sausages (I have guessed at the amount of sausages needed; the original recipe did not specify).
Nutrition Facts : Calories 931.1, Fat 60.7, SaturatedFat 26.3, Cholesterol 321.5, Sodium 2010.7, Carbohydrate 70.1, Fiber 2.7, Sugar 53.4, Protein 28.3
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