Seafood Sausage
Homemade seafood sausage made with whitefish, salmon, and shrimp, seasoned with parsley and cayenne. Poached then grilled for a crispy skin and tender, briny bite.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minThink sausage is only for pork and beef? Think again.
This seafood sausage blends whitefish, salmon, and shrimp into a coarsely ground filling seasoned with fresh parsley, minced onion, and a kick of cayenne pepper. Egg whites hold it all together.
You poach them first to set the shape, then finish on the grill or under the broiler to get that irresistible crispy skin.
They work as a showstopping appetizer or a light main course, and the whole process takes under 40 minutes from cutting board to plate.
Chef Tips
- Pulse the food processor in short bursts. You want a coarse, chunky texture, not a paste.
- If you don’t have sausage casings, plastic wrap works just fine for poaching. Remove it before grilling.
- Wet your hands when forming the sausages to keep the mixture from sticking.
- Serve with a squeeze of lemon and a simple herb aioli on the side.
Ingredients
Directions
CUT THE FISH IN 1-INCH PIECES.
Place all ingredients except casings in a food processor and pulse until coarsely chopped.
Or, pass all the ingredients through a meat grinder fitted with medium holes.
Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap.
Poach the sausages in gently simmering water for 5 minutes, drain and let cool.
If you have used plastic wrap to form the sausages, remove it when sausages are cool.
Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler.
Since the sausages are already cooked, we want only to reheat them and crisp their skins.
Makes 8 Sausages, or 4 Servings
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