Description

A truly unique twist on both using scallops and the age old tradition of sausage making. Great for an appetizer or entree. Your guests will love it.

Ingredients

• 3  Pound(s) Scallop Mousse
1
• 1  Cup(s) Lump Crab Meat
2
• 2  Table Spoon(s) Chives, chopped
3
• 1  Table Spoon(s) Butter
4

Directions

1. Mix your 3 pound recipe of scallop mousse with 2 table spoons of chives and the cup of crab meat
2. Fold them together not to break up the lumps of crab
3. Wet your table and place down a 2 to 2.5 foot piece of plastic wrap.
4. Place the mixture into a pastry bag and pipe a 1-inch thick line down the plastic wrap leaving 3-4 inches on either end.
5. Whap the mousse mixture into a cylinder and secure using butchers twine.
6. Using a needle, locate any air pockets and puncture them through the wrap.
7. Tie off the tube into sections forming the sausages and poach for 8-10 minutes.
8. Be sure to cover the sausage with a towel for even cooking
9. Allow to cool in an ice bath, then remove the sausage from its "casing".
10. When ready to serve, pan roast the sausage till golden brown and serve hot.
11. Enjoy
12. .