Healthy seafood sausage recipes

Healthy seafood sausage recipes

Flounder and Shrimp Seafood Sausage

Makes 6 servingsIngredients:
1 pound boneless flounder fillets
1/2 pound shrimp, shelled and deveined
1/2 cup fresh cilantro
4 egg whites
1 tablespoon lemon juice
2 teaspoons cumin
Pinch salt and pepper
5 feet of casing, rinsedDirections:
1. Combine fish, shrimp and cilantro in a food processor or meat grinder if available. Pulse until mixture is ground.2. Combine ground seafood mixture, egg whites, lemon juice, cumin, and salt and pepper in a large bowl. Mix until well combined and mixture is moist.3. Using a pastry bag or the funnel attachment of a meat grinder, begin filling casing with seafood mixture, making sure not to overstuff and leaving a few inches of empty casing at both ends. Twist casing every few inches to make individual links if desired. Tie both ends well and poke a few holes in sausage to allow for air to release while cooking.4. Heat a large pot of water to a gentle boil. Place sausage in pot and cover with a lid. Cook for 10 minutes over medium-low heat. Shut heat off and let sausage continue to cook for another 10 minutes with the lid on. Remove sausage and serve.

Lobster and Scallop Seafood Sausage

Makes 6 servingsIngredients:
1/2 pound scallops, patted dry
1/2 pound peeled and cleaned lobster
2 egg whites
2 cups heavy cream
Pinch salt and pepper
2 teaspoons snipped chives
1 tablespoon tarragon leavesDirections:
1. Combine scallops and lobster in a food processor. Pulse until mixture is ground. Add egg whites and pulse, then add cream and continue pulsing until combined.2. Season seafood mixture with salt and pepper. Transfer mixture to a large bowl and stir in chives and tarragon.3. Using a pastry bag, pipe seafood mixture onto a large flat piece of plastic wrap in a long log. Roll plastic wrap up and shape into a long log and twist to form 2 or 3 links.4. Heat a large pot of water to a gentle boil. Place sausage in pot and cover with a lid. Cook for 10 minutes over medium-low heat. Shut heat off and allow sausage to continue cooking for 10 minutes with the lid on. Remove sausage from pot, unroll from plastic wrap, and serve.

Salmon Sausage Patties

Makes 6 servingsIngredients:
2 pounds boneless salmon fillets
2 cups water
2 cups plus 2 tablespoons white wine
4 tablespoons unsalted butter, melted
2 leeks, rinsed and minced
2 tomatoes, seeded and chopped
1/2 cup chopped fresh dill
1/2 cup fresh breadcrumbs
2 egg whites
2 tablespoons fresh lemon juice
1 cup heavy cream
1 teaspoon dried tarragon
Pinch ground nutmeg
Pinch cayenne pepper
Salt and pepper, to tasteDirections:
1. Combine salmon, water and 2 cups wine in a pot over medium heat. Poach until salmon is just cooked through. Cool and flake.2. Combine melted butter and leeks in a pan over medium-high heat. Cook, stirring occasionally, until leeks are softened. Add tomatoes and cook, stirring occasionally, for a few more minutes. Take pan off of heat and mix in dill and breadcrumbs. Set aside.3. Add salmon to a food processor with egg whites, 2 tablespoons wine, lemon juice and cream. Pulse until smooth then add in tarragon, nutmeg, cayenne, and salt and pepper.4. Spoon mixture into a large bowl and stir in the leek mixture. Begin forming salmon mixture into round patties and place on a piece of plastic wrap. Chill patties until firm.5. Preheat oiled grill to low heat and place patties on grill. Cook for 4 to 5 minutes per side. Remove from grill and serve.

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