Grilled Seafood Sausage with Beurre Blanc Sauce

By á-58

When we think of sausage, we usually think of meat. But with the help of Chef David Waltuck, executive chef of Chanterelle in New York City, this is where your sausage experience goes out to sea. A master of the French classical techniques, Waltuck has step-by-step instructions for our home chefs to prepare this exciting and unique seafood sausage. Served as an appetizer at Chanterelle, Grilled Seafood Sausage with Beurre Blanc Sauce is a specialty that residents and visitors of the Big Apple won’t want to miss! But for those outside of the city, here’s how to make your own!

Ingredients

• Sausage ingredients
• 2 egg whites
• 1/2 tsp salt
• 2 pounds tilefish or seabass filet, cut into 1/2-inch cubes
• 2 cups heavy cream (preferably not ultra pasteurized)
• Note: Make sure all the above ingredients are very cold
• 1 pound fresh shrimp, peeled, deveined and coarsely chopped
• 1 pound sea scallops, coarsely chopped
• 2 1.5 pounds lobsters, cooked, shelled and coarsely chopped
• 2 ounces pignoli nuts, toasted
• Salt
• Cayenne pepper
• Port
• Brandy
• Pork casing, cleaned
• Beurre Blanc Sauce ingredients
• 1/4 cup finely chopped shallots
• 1/4 cup red wine vinegar
• 1/2 bottle white wine
• 3 Tablespoons heavy cream (preferably not ultra pasteurized)
• 3/4 pound cold sweet butter cut into small cubes
• Salt
• Pepper

Details

Servings 8

Preparation

Step 1

Sausage instructions:

1. In a blender combine egg whites, salt, and fish.
2. Puree, gradually adding the heavy cream.
3. Pour mixture into a metal mixing bowl.
4. Add shrimp, scallops, lobster and pignioli nuts.
5. Mix well and season with the salt, cayenne pepper, port and brandy.
6. Stuff the mixture into the pork casings.
7. Tie into sausage links about four inches long.
8. Poach in water over a low fire until thoroughly heated and water has approached the simmering point (Important: do not allow water to boil or the sausages will burst).
9. Remove from fire and allow it to cool in the poaching liquid.
10. Chill.

Beurre Blanc Sauce instructions:

1. In a non-aluminum pot, reduce vinegar, white wine, and shallots until almost dry.
2. Add the cream and reduce again by half.
3. Over a low heat, whisk in the butter.
4. Season with salt and pepper.
5. Add additional vinegar if needed.

Serving instructions:

Preheat oven to 350 degrees F.
1. Slash the top of the sausages in intervals and brush with butter.
2. Broil until just browned.
3. Place in oven until warmed through.
4. Serve over Beurre Blanc sauce.