Seafood Sausage

Name: Seafood Sausage
Ingredients: Sausages:; 2 tablespoons butter, or to taste, divided; 2 tablespoons minced shallot; 8 ounces boneless, skinless sole, chilled and cubed; 1 (4 ounce) skinless salmon fillet, chilled and cubed; 4 ounces shrimp - chilled, peeled, deveined, and chopped; 2 tablespoons plain dry breadcrumbs; 4 large egg whites; 1 large egg; 2 teaspoons kosher salt; 2 pinches cayenne pepper, or to taste; 2 tablespoons chopped Italian parsley; For the Sauce:; 2 tablespoons water; 1 lemon, juiced; 2 tablespoons cold butter; 1 tablespoon chopped Italian parsley; salt to taste

18 ingredients

9 steps

Ingredients

Sausages:
2 tablespoons butter, or to taste, divided
2 tablespoons minced shallot
8 ounces boneless, skinless sole, chilled and cubed
1 (4 ounce) skinless salmon fillet, chilled and cubed
4 ounces shrimp - chilled, peeled, deveined, and chopped
2 tablespoons plain dry breadcrumbs
4 large egg whites
1 large egg
2 teaspoons kosher salt
2 pinches cayenne pepper, or to taste
2 tablespoons chopped Italian parsley
For the Sauce:
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.