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:
(Make sure all ingredients above are very cold)
|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:
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.
Courtesy of David Waltuck, Chanterelle