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Growing up it was easy to recognize the difference good sausage makes when incorporating into a dish.
Mom would go to the Hispanic Grocer Johnny’s Market on SW Blvd. for chorizo when making her delicious chili and all the way to Scimeca’s Grocery on E 8th st. for Italian Sausage whenever it was time to make her amazing lasagna.
I once asked the elderly man behind the counter, why is your sausage the best? He responded with a simple, “You only get out, what you put in”.
It was time to find out if the same philosophy would hold true for Seafood Sausage. If you have access to some of the best seafood in the country, could you make a really good seafood sausage? After a trip to NYC and sampling some really good seafood sausage at The Breslin, it was time to find out.
It’s really much simpler than it sounds. Gather all your mize en place, find some sausage casing, a pastry bag with a large tip and go to work.
Lobster tails, about 1 lb.
Diver Scallops, about 1 lb.
Shrimp, about 1 lb. peeled and deveined
Grouper filet, about 1 lb.
Egg whites, 3
Pine nuts, ½ C toasted and coarsely chopped
Garlic Cloves, 5-6 minced
Shallots, 2 minced
Parsley, Dill, Green onions, about 1/3 C each chopped
Fennel Seeds, ¼ C freshly ground
Key West Spice Company® Southernmost Blend, 1/2 C.
Sausage casings, about 5’
Salt & Pepper to taste
White wine, 2 Cups
Pastry bag with large tip
Large pot for poaching sausage
Once all ingredients have been gathered and measured, begin by splitting and steaming lobster tails until almost completely cooked then cool quickly in ice. Once cooled remove from shell and chop into almost a small dice and set aside.
Rinse sausage casing well and let soak in cold water until ready to fill.
Chop shrimp, season with about 1 T of the Southernmost Blend and set aside.
Chop scallops and set aside.
Chop the grouper filet into large chunks and place into the food processor.
Begin to process with the egg whites, season with some salt, pepper, and additional Southernmost Blend add in the pine nuts, chopped herbs, garlic, shallots, and fennel. When processed together, move into a large bowl and add the lobster, shallots, and shrimp. Stir very well to combine evenly.
Carefully attach rinsed sausage casing to pastry bag with large fitting tip, being sure to tie a knot at the end of the casing.
Begin filling pastry bag with seafood sausage filling. It’s a learning process, so just do the best you can.
Filling and feeding the casing, once you reach about 2’ tie and knot and cut it off.
Repeat the filling process until you run out of filling. If you run out of casing just try making patties with any extra filling.
Twist the long links to make individual sections.
Place a large pot of water with the white wine on the stove and bring to barely simmering.
Poke tiny holes into the links, this helps keep them from bursting while poaching.
Place your sausage into the pot, keeping an eye on them, do not let the temperature creep up, you only want to poach them, not boil.
When they looked cooked, you can store them for later by letting them cool and placing in vacuum bags, they freeze well.
If you are ready to enjoy them now, you can server them up lots of ways. Excellent for filling ravioli, grilled straight up, one favorite is to pan fry them for Po-boys served on toasted baguettes.
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