Seafood and Herb Sausage ►
While sausage is an unusual preparation in most kitchens today, this simple (and simply delicious) seafood sausage is relatively easy to make. The seed mustard sauce is a tangy accompaniment; it would also work well with boiled shrimp. Note that it includes an egg yolk which is not cooked; you could substitute 1 tablespoon of heavy cream for this yolk if you wish.
Ingredients
- Sausage
- Salmon Fillets - 1 pound salmon, skinned and chopped
- Sea Scallops - 1 pound
- Egg Whites - 2
- Chives - 2 pinches
- Basil - 2 pinches
- Tarragon - 2 pinches
- Heavy (Whipping) Cream - 1/2 quart
- Shrimp - 1/2 pound, small, peeled and deveined
- Sausage casings
- Fish Stock - 3 quarts
- Salt and freshly ground pepper to taste
- Seed Mustard Sauce
- Basil - pinch
- Tarragon - pinch
- Dijon Mustard - 1 teaspoon
- Egg Yolk - 1
- Seeded Mustard - 1 teaspoon
- Red Wine Vinegar - 1 ounce
- Salad Oil - 2 ounces
- Salt and freshly ground pepper to taste
- Garnishes
- Chives - 8
- Tarragon - 4 sprigs
- Shrimp - 4 large, boiled, shelled, deveined, tail flippers left on
Instructions
To prepare the sausage: In a food processor, puree the salmon, half the scallops, egg whites, herbs, salt, and pepper. With the machine running, add the cream. Put the mixture into a bowl. Rough-chop the remaining sea scallops and add the scallops, scallop roe (if any) and shrimp to the mixture. Season with salt and pepper. Pipe the mixture into sausage casings, making sure the casings are packed. Twist the ends and tie with string. Bring the fish stock to a boil, reduce the heat to medium-low, and add the sausages. Simmer 5 to 10 minutes, turning occasionally. Cool to room temperature.
To prepare the sauce: In a bowl, combine the herbs, Dijon mustard, and egg yolks. Whisk in the seeded mustard and red wine vinegr. While whisking, add the salad oil. Season to taste with salt and pepper.
To serve: Remove the sausages from the casings and slice. Divide the slices among four individual serving plates. Spoon seed mustard sauce around the slices. Garnish each with chives, basil, and a shrimp.
