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Seafood Sausage
Seafood Sausage
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Prep Time:
15 minutes
Cook Time:
55 minutes
Total Time:
145 minutes
Elevate frozen fish with Chef John's seafood sausage and zesty lemon-butter sauce.
Ingredients:
  • 2 tablespoons butter, or to taste, divided
  • 2 tablespoons minced shallot
  • 8 ounces boneless, skinless sole, chilled and cubed
  • 1 (4 ounce) skinless salmon fillet, chilled and cubed
  • 4 ounces shrimp - chilled, peeled, deveined, and chopped
  • 2 tablespoons plain dry breadcrumbs
  • 4 large egg whites
  • 1 large egg
  • 2 teaspoons kosher salt
  • 2 pinches cayenne pepper, or to taste
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons water
  • 1 lemon, juiced
  • 2 tablespoons cold butter
  • 1 tablespoon chopped Italian parsley
  • salt to taste
Instructions:
  • In a skillet over medium-high heat, melt 2 teaspoons of butter until it sizzles. Saute the shallots until they become soft and sweetened, which should take around 5 minutes. Allow the mixture to cool down to room temperature.
  • Place sole, salmon, and shrimp in a food processor. Mix in bread crumbs. Drizzle egg whites and whole egg. Season with kosher salt and cayenne pepper, then incorporate the cooled shallots and parsley.
  • Pulse mixture in processor until well blended and clumps together at the blade. Transfer to a bowl, wrap in plastic, and chill in the fridge for 1 to 2 hours.
  • Divide the sausage mixture into quarters and shape one portion into a log using damp fingertips. Wrap it in plastic wrap, twisting the ends to secure. Transfer the log to aluminum foil and roll it up, twisting the ends gently in opposite directions. Fold the ends back and repeat with the rest of the sausage mixture.
  • Simmer the sausages in a pot of water covered for 20 minutes, making sure to submerge them with a plate.
  • Place the sausages into a bowl of cold water to halt cooking. Allow them to cool for 15 to 20 minutes. Remove from the water and refrigerate until serving.
  • Peel off the foil from the sausages on top of a paper towel. Cut off one end of the plastic wrap and gently push the sausage out through the opening. Remove any unwanted chunks.
  • In a pan over medium heat, melt the rest of the butter. Add sausages and cook until browned all over, about 5 to 6 minutes. Lower the heat to medium-low, cover, and continue cooking until the sausages reach an internal temperature of 140°F (60°C) when tested with an instant-read thermometer, for another 5 to 6 minutes. Cook the remaining sausages the same way.
  • Combine water and fresh lemon juice in a pan and bring to a lively boil. Reduce until the liquid is halved, approximately 3 minutes. Lower the heat and add cold butter and chopped parsley. Swirl the pan until the butter is fully melted. Season with salt to taste and give it one final swirl. Drizzle the flavorful sauce over the sausages generously.

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