Description

This Seafood Sausage is a great accompaniment for a main dish or on its own. A blend of shrimp and cream with pieces of salmon halibut or any other seafood you like. Or brown them and make a seafood hogie.

Ingredients

• 8  Ounce(s) Weight Shrimp, peeled and deveined
1
• 4  Fluid ounce(s) Heavy Cream
2
• 1  Each Egg White
3
• ½ one_half Tea Spoon(s) Salt, kosher
4
• 1  Table Spoon(s) Lemon Juice, fresh
5
• ½ one_half Tea Spoon(s) Lemon Zest
6
• 4  Table Spoon(s) Smoked Salmon
7
• 1  As Needed Crab Meat
8
• 1  As Needed Any Seafood you desire
9
• 1  As Needed Small dice vegetables as desired
10

Directions

1. Chill food processor with Ice
2. Puree shrimp salt and one cube of Ice until smooth
3. Add the salt and cream and pulse until smooth
4. Place in bowl over Ice and add fold in the lemon juice zest assorted seafood. and vegetables as desired
5. Wrap in plastic wrap as Chef Scott shows. Pop any visible air pockets
6. Place in simmering water covered with towel till fully cooked they will be firm to the touch
7. Allow to cool in the poaching liquid and serve cold or reheat to serve hot
8. Or brown sausages in a pan and serve with any accompaniment