Seafood Sausage

[Regforte]

(Moved here to it's own thread)

Here's a very loose format that you can make in many different
versions. It's very similar in form to a seafood terrine, except it's stuffed into casings. You
make an emulsion (mousseline in terrine-speak) then fold in chunks of
stuff (garnish).


Smoked Seafood Sausage

Makes 5 lbs (about 40 links using sheep casing)

Mousseline

3 lbs seafood ingredients (salmon, trout, scallops, sole)
1/4 oz salt
2 T old bay seasoning, or other mixture
3/4 C fresh bread crumbs
2 1/2 C heavy cream
5 egg whites

Garnish

2 lbs seafood ingredients (diced scallops, shrimp, mussels, crab,
lobster, or other fish)
1 T parsley
1 T tarragon

Make the mousseline: Combine the fish ingredient(s),  salt, and
seasonings. Grind through medium plate and chill. Combine the
bread crumbs and half the cream. Puree the chilled seafood
ingredients and the bread/cream mixture in a food processor,
then pulse in the remaining cream until completely smooth.
Test the mixture by poaching a small amount. Adjust the
seasonings if necessary.

Rechill the mousseline and fold in the garnish ingredients.
Stuff into casings and form into 4 inch links.

Place on sticks into a 100 F smoker with heavy airflow for 45
minutes. Raise temperature to 130 F and apply smoke for
1 hour. Raise smoker temperature to 180 F until product
reaches final internal temperature (135-140F if they'll be
reheated, 145 F if served cold).

These can also be poached.