Rating: 4. Read Reviews Add Review. Save Pin Print Share. Seafood Sausage fruitdog. Seafood Sausage Jason Powell. Seafood Sausage Chef John. Seafood Sausage woegee4 aol. Recipe Summary test prep:.
Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Full Nutrition. Reviews 17 Read More Reviews. Most helpful positive review Sherry Guthrie.
Rating: 5 stars. I made this today. Read More. Reviews: Most Helpful. 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, cod, shrimp, and artificial crab. I can't say enough about this idea as recipe. Made way too much. Looking forward to leftovers. 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 let me down. I doubled this recipe the first time I made it, and was amazed at how it turned out - exactly like Chef John's video!
Sherry Guthrie. Kathy Bragg. I have to admit, I was skeptical about this. Very different but absolutely delicious! I followed the recipe and it turned out perfect. Great change to the menu and will make again! 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 I wrapped a few a little to tight and yes, they did explode. Frozen fish is suitable providing it was of a good quality before freezing, however, fresh fish have stronger binding properties. White fish keeps better in cold storage than fatty products, because fats will go "rancid" in time.
This reaction will take place even in deep cold storage and although the product is safe to eat nevertheless its flavor deteriorates. Fish can be defrosted in a cooler or in running cold water. White or red-flesh fish are suitable for making sausages. The fish is cleaned, gutted, boned and skinned and the flesh is removed.
Some red- flesh fish such as mackerel, bonito or jack may have dark muscles and will become blackish-red after processing. These fish will benefit from curing them for 2 days with salt, sugar and sodium nitrite cure 1 to preserve their red color. A similar procedure is used to cure meat for smoked sausages. Such treated fish are not submitted to soaking.
Red-flesh fish that is less fresh tends to remain blackish-red even when treated with sodium nitrite. Adding ascorbic acid vitamin C helps to correct the problem. Ascorbic acid is usually added at 0. Meat with good binding properties should account for a significant part of materials. Fish such as marlin and lean white fish have usually good binding properties.
Like any other sausage, fish sausage needs some fat, even more when taking under consideration that fish contain less fat than other meats. Pork back fat is preferred to belly fat. To prevent smearing it is added last during mixing. Some people may object to using pork fat for religious reasons.
In Japan refined cotton oil or soy oil was added to fish sausages, but any good oil such as olive or canola will work well. Cod Gadus macrocephalus is poor in fat content, and the elasticity is weak.
Alaska Pollack Theragra chalcogramma has almost the same characteristics as cod. Flat fish Pleuronectidae are generally good when fresh. With time their binding properties decrease. Squid Ommastrephes sloani pacificus can be found all over the world and is inexpensive. In its skin, the squid contains pigment agents responsible for its color and if the skin is ground, the color of the meat will change to red.
The head, tail, fins, entrails are removed, fish is filleted. In commercial production a "fish meat collector" is employed which scrapes off meat off the skin and bones. In simple set up it may be pressed through a cheese cloth. Soaked meat was placed in a cotton bag and the bag was pressed to drain water. Draining removes some of the proteins and natural juices and should be avoided at home production.
The chopped fish meat should never be soaked in salty water as proteins are salt soluble and will leak out significantly. You may often come across the term "bleaching" in fish technology books, but that does not mean that chlorine bleach is used. The mechanically torn meat of the fish is soaked in fresh water to remove blood, fat and any foreign material. This soaking "bleaching" renders the meat white, removes undesirable color, taste and odor and improves the binding properties of the flesh.
Soaking removes some nutrients, meat juice and a small amount of protein. In order to prevent any significant loss of protein only fresh potable water must be used for soaking. Adding salt to water using brine will swell meat cells and more protein will be released. Proteins readily dissolve in salt and water will wash them away. Fattier fish, such as salmon and tuna, tend to work better, but halibut, flounder, scallops, shrimp, lobster and even crab will render delicious results.
Casing, the thin layer of material that holds sausage together, is not necessary, especially if you are trying to keep your sausage meat-free casings are traditionally made from pork and sheep, though synthetic casings are becoming increasingly more available.
You can use casing if you want a more traditional looking sausage or you can opt for a looser patty-like sausage. Be sure your sausage ingredients are finely chopped a food processor will save you chopping time. If you choose to use casing, make sure you have a pastry bag or a meat grinder with a funnel attachment specifically made to stuff sausage into casing. Seafood sausage can be cooked the same way as regular pork or beef sausage.
Grilled is a good choice for the summer, but seafood sausage can also be cooked in a slow cooker, boiled, broiled, or pan-cooked. Seafood sausage may not be your first choice for a morning meal, but it can be a unique addition for a summer brunch. You can serve seafood sausage in a sandwich or hot dog bun topped with tartar sauce.
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