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Sausage

Granny's Seafood Sausage

3 slices white bread (remove crusts)
3 each egg whites
1-½ cups heavy cream
1 Pound white fish
½ teaspoon paprika
¼ teaspoon nutmeg
¼ teaspoon white pepper
1 ½ teaspoons salt
8 ounces lobster meat (chopped)
1 tablespoon parsley (chopped )

Add bread, egg whites, and heavy cream to the food processor bowl. Mix and blend thoroughly. Add white fish and seasonings and blend thoroughly. Add chopped lobster meat and parsley and pulse to incorporate

Pipe out sausage mixture in a tubeless pastry bag onto Syrian wrap, roll up tight and tie ends securely, tie off sausage in desired lengths. Poach in a flavored fish stock at 200 degrees until internal temperature reached 140 degrees. Immediately submerge in an ice bath and reserve for service.

Note: All ingredients during preparation must be kept between 34-38 degrees. Sausages can be pan fried or grilled for service. Slice hot and serve on an appropriate sauce.