Oyster Sausages with Saffron and Ink Sauces

Name: Oyster Sausages with Saffron and Ink Sauces
Cuisine: Swiss
Ingredients: 200 g (7 oz) sea trout fillet, skinned, bones removed tweezers; 100 g (4 oz) tofu; salt and freshly ground pepper; salt and freshly ground pepper; 24 oysters; 10 ml (2 teaspoons) finely snipped dill; juice of ½ lemon; 40-50 cm (16-20 in) sausage skins, soaked in water; 40-50 cm (16-20 in) sausage skins, soaked in water; a few strands of saffron; 100 g (4 oz) fromage blanc; 25 g (1 oz) shallots, peeled and finely chopped; 500 g (18 oz) fresh squid with ink; 50 g (2 oz) tomatoes, diced; 300 ml (10 fl oz) Fish Stock; 8 crayfish, poached for 2 minutes, tails removed; 200 g (7 oz) tiny broccoli florets