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Seafood Sausage with Beurre Blanc Sauce Recipe | |
Seafood | |
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Ingredients:
For Sausage:12 oz. prawns, peeled and deveined 8 oz. scallops 16 oz. baby Maine lobster 3 seedless Roma tomatoes, peeled and finely chopped 1 oz. basil, julienned 1 oz. fresh lemon juice 1 1/2 oz. pure olive oil salt and white ground pepper to taste 1 pork casing, 2 feet long 2 oz. capers For Beurre Blanc Sauce: 2 cups white wine 1 cup white wine vinegar 3 bay leaves 1 teaspoon crushed white peppercorns 1/2 lb. salted butter 1/2 white onions, chopped
Directions:
Chop all seafood into chunks. Do not make the pieces too small. Place in a bowl and add two chopped tomatoes, basil, lemon juice, oil, salt and pepper and mix well. Stuff into the casing and make 4 sausages, regular size. Blanch sausages; cool and set aside. Prepare beurre blanc sauce (directions follow).Use 2 teaspoons of butter and place in a four-quart pan. Sauté onions lightly, add vinegar, wine, bay leaves and pepper. Bring to a boil, reducing until only a third of the liquid remains. Add the rest of the butter and whisk till it is smooth. Pan fry sausages lightly. Place into four separate dishes. Pour beurre-blanc sauce over the sausages. Sprinkle the rest of the tomatoes, capers, and basil over the sausages and serve. Serves 4 to a pound. serves 12
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