Recipes Appetizers and Snacks Seafood Fish Cake Recipes Seafood Sausage 4.9 (21) 17 Reviews 9 Photos Seafood sausage is a great, underrated way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer. You can brown and serve these right after they're done boiling, but I like to make them ahead of time. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on November 21, 2024 Save Rate Print Share Add Photo 9 9 9 9 Prep Time: 15 mins Cook Time: 55 mins Additional Time: 1 hr 15 mins Total Time: 2 hrs 25 mins Servings: 4 Yield: 4 sausages Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings Sausages: 2 tablespoons butter, or to taste, divided 2 tablespoons minced shallot 8 ounces boneless, skinless sole, chilled and cubed 1 (4 ounce) skinless salmon fillet, chilled and cubed 4 ounces shrimp - chilled, peeled, deveined, and chopped 2 tablespoons plain dry breadcrumbs 4 large egg whites 1 large egg 2 teaspoons kosher salt 2 pinches cayenne pepper, or to taste 2 tablespoons chopped Italian parsley For the Sauce: 2 tablespoons water 1 lemon, juiced 2 tablespoons cold butter 1 tablespoon chopped Italian parsley salt to taste Directions Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature. Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley. Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours. Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture. Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes. Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve. Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks. Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages. Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages. Chef John Recipe Tips You can substitute onion and/or garlic for the shallots, and if using fine salt, use 1 1/4 teaspoons instead of 2 teaspoons.You can substitute any white fish for the sole. Make sure the fish is well chilled; cold meat makes better sausage.This recipe makes a smooth-style sausage. If you want something with a coarser texture, simply make the sausage mixture as shown, but then fold in a few handfuls of chopped shrimp, scallops, or any other seafood. Once it's cooked and sliced, you'll see pieces of whatever you added in the link. I Made It Print 29 home cooks made it! Nutrition Facts (per serving) 284 Calories 17g Fat 7g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 284 % Daily Value * Total Fat 17g 21% Saturated Fat 9g 43% Cholesterol 165mg 55% Sodium 1285mg 56% Total Carbohydrate 7g 2% Dietary Fiber 2g 6% Total Sugars 1g Protein 28g 55% Vitamin C 28mg 31% Calcium 65mg 5% Iron 2mg 10% Potassium 479mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.