Seafood Sausage
Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time.
Gallery
Recipe Summary
Ingredients
Directions
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.