Seafood Sausage
Ingredients
- or to taste, divided2 tablespoons butter
- 2 tablespoons minced shallot
- 8 ounces boneless
skinless sole, chilled and cubed
- 1 skinless salmon fillet
chilled and cubed, 4 ounce
- 4 ounces shrimp - chilled
peeled, deveined, and chopped
- 2 tablespoons plain dry breadcrumbs
- 4 large egg whites
- 1 large egg
- 2 teaspoons kosher salt
- or to taste2 pinches cayenne pepper
- 2 tablespoons chopped Italian parsley
- 2 tablespoons water
- 1 lemon
juiced
- 2 tablespoons cold butter
- 1 tablespoon chopped Italian parsley
- salt to taste
Directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Seafood Sausage
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About this Recipe
Looking to impress with a truly unique seafood dish that's both elegant and bursting with flavor? This Seafood Sausage offers a sophisticated culinary experience, perfect for special occasions or when you simply crave something extraordinary from the sea.
The genius of this recipe lies in the careful combination of delicate sole, rich salmon, and sweet shrimp. Binding them with egg whites and breadcrumbs creates a light, tender texture that truly lets the natural flavors of the sea shine, elevated by fresh Italian parsley and a bright squeeze of lemon. It’s a dish that feels gourmet without being overly complicated.
You'll be delighted by the refined taste and tender texture of this seafood creation. Each bite offers a harmonious blend of the ocean's best, subtly rich from butter and bright with lemon and fresh herbs. Despite the elegant result, the prep work is quite manageable, taking only 15 minutes. The total process extends to 2 hours and 25 minutes, allowing ample time for the flavors to meld and develop.
While this recipe expertly balances sole, salmon, and shrimp, you can subtly adjust the proportions of these three seafood components to suit your preference, perhaps leaning more into the richness of salmon or the sweetness of shrimp. For a touch less heat, reduce the amount of cayenne pepper, or increase it if you prefer more zing. Don't forget the fresh parsley, which adds a vibrant, herbaceous note.
Perfect for a sophisticated appetizer or a light main course, this dish pairs beautifully with a crisp white wine and simple, elegant sides. Serve it as part of a multi-course meal or as a standout centerpiece.