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Grilled Seafood Sausage With Beurre Blanc Sauce

Grilled Seafood Sausage With Beurre Blanc Sauce – Serves 8

Preparation time: 30 minutes
Cooking time: 15 minutes
Ready in: 45 minutes
Ingredients: For the Sausage Filling:

  • 2 egg whites
  • teaspoon salt
  • 2 pounds tilefish or sea bass fillet, cut into -inch cubes
  • 2 cups heavy cream (preferably not ultra-pasteurized)
    (Make sure all ingredients above are very cold)
  • 1 pound fresh shrimp, peeled, deveined and coarsely chopped
  • 1 pound sea scallops, coarsely chopped
  • Two 1-pound lobsters, cooked, shelled, and meat coarsely chopped
  • 2 ounces pignolia nuts, toasted
  • Salt, to taste
  • Pinch cayenne pepper
  • 2 tablespoons Port (see note)
  • 1 tablespoon brandy (see note)
  • Pork casing, cleaned
  • Directions: In a food processor, combine egg whites, salt and fish. Puree, gradually adding the heavy cream. Put into a metal mixing bowl. Add shrimp, scallops, lobster and pignolia nuts. Mix well and season with the salt, cayenne pepper, port and brandy. Stuff the mixture into the pork casings. Tie into sausage links about 4 inches long. Poach in water over a low fire until thoroughly heated and water has approached the simmering point. Do not allow water to boil. If water becomes too hot, the sausages will burst. Remove from fire and allow it to cool in poaching liquid. Chill.

    Note: The port and brandy may be omitted, but do not change or substitute amounts.

    For the Beurre Blanc Sauce:

  • cup red wine vinegar
  • bottle white wine
  • 3 tablespoons heavy cream (preferably not ultra-pasteurized)
  • pound (3 sticks) cold sweet butter, cut into small cubes
  • Salt
  • Pepper
  • In a non-aluminum pot, reduce shallots, vinegar and white wine until almost dry. Add the cream and reduce again by half. Over a low heat, whisk in the butter. Season with salt and pepper to taste. Add additional vinegar if needed, to adjust acidity to taste.

    To serve:
    Slash the tops of the sausages and brush with butter. Broil until just browned. Place in a 350 F oven until warmed through. Serve over Beurre Blanc Sauce.

    Courtesy of David Waltuck, Chanterelle

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