Name: Seafood Sausages
Yield: Makes 4 to 6 sausages
Cuisine: American
Ingredients: 2 egg whites; ½ pound (225 g) cod or other firm fleshed white fish, patted dry and chopped; ¼ cup (20 g) panko (Japanese bread crumbs); ½ teaspoon freshly ground pepper; ½ pound (225 g) shrimp, peeled, deveined, and chopped; Big pinch each of cayenne pepper and pimentón (smoked Spanish paprika); 1 teaspoon kosher salt; 2 tablespoons chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh chives; 2 cups (480 ml) heavy cream; 1 tablespoon chopped green onion

Preparation info

Makes
4 to 6
sausages

Difficulty
Easy

Appears in

The Hog Island Book of Fish & Seafood

By John Ash

Published 2023

About

This is a recipe adapted from one by Chris Peterson, the sausage “king” at Willowside Meats in Santa Rosa, California. Serve in your favorite recipe that uses sausage, such as grilled or pan-fried with onions and peppers or in a sandwich roll. The bulk sausage mixture is also good as a filling for raviolis.

Ingredients

½ pound (225 g) cod or other firm fleshed white fish, patted dry and chopped
½

Method

In a food processor, combine the cod and shrimp and pulse to grind. Add the egg whites, pulse briefly, then add the cream, salt, and pepper and continue pulsing until combined. The mixture should have a little texture. Transfer the mixture to a large bowl and stir in the panko, parsley, chives, green onion, cayenne, and pimentón.

Using a pastry bag or a large plastic freezer bag with on

Become a Premium Member to access this recipe

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of