Ingredients2 h 25 m servings 284
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Chef's Notes:
- You can substitute onion and/or garlic for the shallots if you want to. If using fine salt, use 1 1/4 teaspoons instead of 2.
- You can substitute any white fish for the sole. Makes sure your fish is well chilled; cold meat makes better sausage.
- This recipe makes a smooth-style sausage. If you want something with a coarser texture, simply make the sausage mixture as shown, but then fold in a few handfuls of chopped shrimp, scallop, or any other seafood. Once it's cooked and sliced, you'll see pieces of whatever you added studding the link.
Per Serving: 284 calories; 16.6 6.8 27.7 165 1285 Full nutrition
ReviewsRead all reviews 5
OK, I'll admit it. I have been all over the world, and I have honestly never heard of sausage made from seafood. I like to challenge myself in the kitchen sometimes, and this recipe did not l...
Holy . This was absolutely delicious. I had real reservations about making sausages from seafood. Falling apart in the water. Water leaking in, looks disgusting while making lol. Used salmon, co...
I have to admit, I was skeptical about this. This was a HUGE HIT! Very different but absolutely delicious! I followed the recipe and it turned out perfect. I honestly don’t think I would cha...
FANTASTIC recipe! Made it exactly as written. The flavor was wonderful, mild, not rich at all. The texture was soft and almost melt in your mouth. When he says don't wrap it to tight...don't...