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Seafood Sausage

Seafood Sausage
 
Yield:
60 servings, 1 sausage each

Ingredients

Ingredients Weights Measures
sea scallops, uncooked 12 lb. -
egg whites 12 fl oz 12 each
GREY POUPON Classic Dijon Mustard 6 oz. 3/4 cup
salt - 1/4 cup
heavy cream 96 fl oz 3 qt.
cooked cleaned medium shrimp, diced 2.25 lb. 4-1/2 cups
lobster tails, cooked, diced 2.25 lb. 4-1/2 cups
fresh tarragon, chopped - 1/4 cup + 2 Tbsp.
fresh chives, thinly sliced - 1/4 cup + 2 Tbsp.
hog casings - as needed

Directions

PROCESS scallops in food processor until pureed and very smooth. Add egg whites, mustard and salt; use pulsing action to process just until blended. Transfer to large bowl, then place bowl in an ice bath. Fold in cream, then seafood and herbs.

USE sausage stuffer to fill casings with seafood mixture, tieing off casings between each 6-oz. portion.

POACH in 160ºF water bath 12 to 15 min. or until sausages are done (145ºF).

Kraft Kitchens Tips

Serving Suggestion
Serve with spaetzle and hot cooked vegetables.
K:62019v01:133026
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Nutritional Information

Nutrition Information

Calories
 310
Total fat
 19 g
Saturated fat
 11 g
Cholesterol
 165 mg
Sodium
 1420 mg
Carbohydrate
 7 g
Dietary fiber
 0 g
Sugars
 1 g
Protein
 28 g
Vitamin A
 15 %DV
Vitamin C
 0 %DV
Calcium
 8 %DV
Iron
 4 %DV