Seafood Sausage Recipe

Shrimp: Peeled and deveined, these provide a sweet and tender base for the sausage.

Scallops: Adds a delicate, buttery flavor and smooth texture to the mixture.

Heavy cream: This enriches the mixture, making it creamy and smooth.

Fresh herbs: Parsley and dill add a fresh, aromatic touch to the sausages.

Salt: Enhances the natural flavors of the seafood.

Black pepper: Adds a subtle heat and depth to the taste.

Garlic: Provides a savory, aromatic element that complements the seafood.

When blending the shrimp and scallops in the food processor, make sure to pulse the mixture rather than running it continuously. This helps to achieve a smoother texture without over-processing the seafood, which can result in a rubbery consistency. Additionally, when adding the heavy cream, do so gradually to ensure it incorporates evenly and creates a cohesive mixture.

• shrimp - Substitute with firm white fish (like cod or haddock): Firm white fish can mimic the texture of shrimp and will absorb the flavors of the other ingredients well.

• scallops - Substitute with lobster meat: Lobster meat has a similar texture and sweetness to scallops, making it a good alternative.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream and adds a subtle, complementary flavor.

• chopped fresh herbs (parsley, dill, etc.) - Substitute with dried herbs: Dried herbs can be used in place of fresh herbs, though you should use about one-third the amount since dried herbs are more concentrated.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste of the sausage.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• garlic - Substitute with shallots: Shallots can provide a mild, sweet onion-garlic flavor that complements seafood well.

• Allow the seafood sausages to cool completely at room temperature before storing.
• Wrap each sausage individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped sausages in an airtight container or a resealable plastic freezer bag. If using a bag, remove as much air as possible before sealing.
• Label the container or bag with the date to keep track of storage time.
• Store the sausages in the refrigerator if you plan to use them within 2-3 days. For longer storage, place them in the freezer.
• For freezing, ensure your freezer is set to 0°F (-18°C) or lower. Properly stored, the seafood sausages can last up to 2-3 months.
• When ready to use, thaw the sausages in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Once thawed, cook the sausages as desired, ensuring they reach an internal temperature of 145°F (63°C) for safe consumption.
• If you have leftover cooked seafood sausages, store them in an airtight container in the refrigerator and consume within 2 days. Reheat thoroughly before eating.

• Stovetop Method:

  • Heat a skillet over medium heat.
  • Add a splash of olive oil or a small pat of butter.
  • Place the seafood sausages in the skillet and cover with a lid.
  • Cook for about 5-7 minutes, turning occasionally, until heated through.

• Oven Method:

  • Preheat your oven to 350°F (175°C).
  • Place the seafood sausages on a baking sheet lined with parchment paper.
  • Cover the sausages with aluminum foil to prevent them from drying out.
  • Bake for 10-15 minutes, or until thoroughly heated.

• Microwave Method:

  • Place the seafood sausages on a microwave-safe plate.
  • Cover with a microwave-safe lid or a damp paper towel.
  • Heat on medium power for 1-2 minutes, checking and turning halfway through.
  • Continue heating in 30-second intervals until warmed to your liking.

• Sous Vide Method:

  • Preheat your sous vide water bath to 140°F (60°C).
  • Place the seafood sausages in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  • Submerge the bag in the water bath and cook for 30-45 minutes.
  • Remove from the bag and give a quick sear in a hot skillet if desired for added texture.

• Steaming Method:

  • Fill a pot with about an inch of water and bring to a simmer.
  • Place the seafood sausages in a steamer basket and cover with a lid.
  • Steam for 5-7 minutes, or until heated through.

• Food processor: Used to blend the shrimp and scallops until smooth.

• Sausage stuffer: Essential for stuffing the seafood mixture into sausage casings.

• Skillet: Used to cook the sausages over medium heat until fully cooked.

• Measuring cup: Necessary for measuring the heavy cream accurately.

• Measuring spoons: Used to measure the salt, pepper, and herbs precisely.

• Knife: Needed for chopping the fresh herbs and mincing the garlic.

• Cutting board: Provides a surface for chopping herbs and garlic.

• Mixing bowl: Useful for combining the blended seafood with the herbs, salt, pepper, and garlic before stuffing.

• Spatula: Helps in mixing the ingredients thoroughly and scraping down the sides of the food processor.

Use pre-peeled shrimp: Save time by purchasing shrimp that are already peeled and deveined.

Pre-chop herbs: Chop your fresh herbs in advance and store them in an airtight container.

Food processor efficiency: Ensure your food processor is ready and clean before starting to blend the seafood.

Batch cooking: Make a larger batch of seafood sausage and freeze the extras for future meals.

Quick stuffing: Use a sausage stuffer attachment on your mixer for faster and easier stuffing.