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.
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Submitted 4/16/06.
Source: epicurean magazine
Submitted By: b smith
Seafood Sausage with Beurre Blanc Sauce