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
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
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 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.
More about "seafood sausage recipes"
SEAFOOD SAUSAGE RECIPE | RECIPELAND
From recipeland.com
3.9/5 (42)Total Time 40 minsServings 4Calories 91 per serving
CREAMY CAJUN SHRIMP AND SAUSAGE RECIPE - EATWELL101
From eatwell101.com
SEAFOOD BOIL RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
SEAFOOD SAUSAGE - FOOD WISHES - FISH SAUSAGE RECIPE
From youtube.com
HEALTHY SEAFOOD SAUSAGE RECIPES – SHEKNOWS
From sheknows.com
FISH SAUSAGE RECIPE: HOW TO MAKE HOMEMADE FISH …
From masterclass.com
OUR BEST SAUSAGE DISHES | FOOD & WINE
From foodandwine.com
SEAFOOD SAUSAGE TIPS & RECIPES | SEAFOOD SAUSAGE …
From pinterest.com
10 BEST CAJUN SHRIMP BOIL SAUSAGE RECIPES | YUMMLY
From yummly.com
SCALLOP AND MAINE LOBSTER SAUSAGE RECIPE – LIVE …
From greenheadlobster.com
SKILLET SEAFOOD SAUSAGE PAELLA RECIPE - PEG'S HOME …
From pegshomecooking.com
FISH SAUSAGE WITH OIL - MEATS AND SAUSAGES
From meatsandsausages.com
SEAFOOD BOIL RECIPE (WITH HERBED BUTTER DIPPING SAUCE) | KITCHN
From thekitchn.com
SEAFOOD AND SAUSAGE WITH ESSENCE CREAM SAUCE | EMERILS.COM
From emerils.com
SHRIMP AND SAUSAGE PASTA - THE SEASONED MOM
From theseasonedmom.com
11 SEAFOOD SAUSAGE RECIPE IDEAS | SEAFOOD DISHES, SEAFOOD RECIPES ...
From pinterest.ca
21 EASY GROUND SAUSAGE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
7 BEST SAUSAGE FOR SEAFOOD BOIL: OUR TOP Nº1 SELECTION
From hotsalty.com
SEAFOOD BOIL RECIPE - HOW TO MAKE A SEAFOOD BOIL - DELISH
From delish.com
SEAFOOD SAUSAGE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
20 BEST LEFTOVER SAUSAGE RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
25 SATISFYING SMOKED SAUSAGE RECIPES FOR EASY WEEKNIGHT MEALS
From scrambledchefs.com
SEAFOOD SAUSAGE & PASTA - FEED YOUR SOUL TOO
From feedyoursoul2.com
40 EASY RECIPES WITH SAUSAGE | MYRECIPES
From myrecipes.com
SEAFOOD SAUSAGE RECIPE BY CHEF JOHN - REDCIPES
From redcipes.com
SEAFOOD SAUSAGE - THE WASHINGTON POST
From washingtonpost.com
THE 35+ BEST SAUSAGE RECIPES - GYPSYPLATE
From gypsyplate.com
12 SHRIMP AND SAUSAGE RECIPES | ALLRECIPES
From allrecipes.com
LAGER, SHRIMP & SAUSAGE BOIL | THE BEER STORE
From thebeerstore.ca
EASY & DELICIOUS SHRIMP AND SAUSAGE BOIL - EASY RECIPES
From thewickednoodle.com
GUMBO SOUP WITH CHICKEN, SHRIMP & ANDOUILLE SAUSAGE
From bakeitwithlove.com
SAUSAGE SEAFOOD COMPANY - THERESCIPES.INFO
From therecipes.info
CREAMY SAUSAGE MUSHROOM PASTA - RECIPE GIRL
From recipegirl.com
SEAFOOD SAUSAGE FOR SALE - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
SEAFOOD AND SAUSAGE JAMBALAYA – ERICA'S RECIPES
From ericasrecipes.com
SEAFOOD SAUSAGE RECIPES - HER CUP OF JOY
From hercupofjoy.com
10 BEST SHRIMP POTATOES AND SAUSAGE RECIPES | YUMMLY
From yummly.com
12 SEAFOOD BOIL RECIPES FOR EASY ONE-POT DINNERS
From coastalwandering.com
THE BEST OLD BAY SEAFOOD BOIL | FOODTALK
From foodtalkdaily.com
BEST SEAFOOD AND SAUSAGE STEW RECIPE - COUNTRY LIVING
From countryliving.com
SEAFOOD SAUSAGE RECIPE - SEAFOOD SAUSAGE | ALLRECIPES
From findrecipeworld.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
Related Search