Peppered Seafood Sausage
Description
This Peppered Seafood Sausage is a sophisticated take on traditional charcuterie, blending firm white fish with sweet shrimp or scallops for a tender, luxurious texture. The mixture is seasoned with earthy cumin, fresh cilantro, and a bright squeeze of lemon, creating a delicate flavor profile that stands out without overpowering the seafood. Poached gently in simmering water, the sausage retains its moisture and develops a clean, fresh taste. It serves beautifully as an elegant appetizer, a light main course, or a unique addition to a seafood platter. Perfect for dinner parties or special occasions, this dish showcases simple ingredients transformed into a refined culinary experience.Ingredients
Directions
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Cut the fish fillets into long strips. The shrimp and scallops can remain whole.
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Soak the cilantro leaves in cold water for a few minutes, then drain and pat dry.
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Put the fish, shrimp, scallops, and cilantro through the coarse blade of a meat grinder.
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Combine the ground seafood with the egg whites, lemon juice, cumin, salt, and pepper in a large bowl. Mix gently until just combined.
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Rinse the hog casing in cold water by letting the water run from the tap directly through it to remove excess salt and ensure cleanliness.
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Gather the rinsed casing up onto the sausage stuffing funnel attachment on your meat grinder. Ensure the casing does not have any holes.
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Place the seafood mixture back into the grinder hopper and begin to grind it through the funnel into the casing.
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As the mixture emerges from the funnel, tie the end of the casing in a knot, leaving about 3 inches of empty casing for expansion room.
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Grind the mixture out steadily, taking care not to overstuff the sausage; it should be about 1 inch in diameter. If necessary, squeeze gently with your hands to maintain this width as you work.
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Continue stuffing the entire length of the casing; you will have approximately 4 feet of sausage.
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Remove the funnel and use your finger to press out any remaining seafood mixture from the tube.
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Leave 3 inches of empty casing at the end for expansion and tie the end in a knot.
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Shape the sausage to make it even, then coil it into a spiral and set it aside.
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Bring 1 inch of water to a boil in a large heavy skillet with a lid.
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Reduce the heat so that the water barely quivers (simmering gently).
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Prick the sausage with a sharp knife point at 3-inch intervals to allow steam to escape.
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Place the coiled sausage into the barely moving water, cover the pan, and cook for 10 minutes.
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Turn off the heat and let the sausage rest in the water for 10 minutes before serving.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 158.9kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 1.1g6%
- Cholesterol 56.8mg19%
- Sodium 62.4mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.1g53%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead. Butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends, and tie them securely with string. Poach as directed.
Ensure the seafood is very fresh for the best flavor and texture. Firm white fish like halibut or cod work well if sole or flounder are not available.
Do not boil the sausage vigorously, as this may cause the casings to burst or the texture to become tough. Gentle poaching is key.
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