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1
In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper.
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2
Turn the mixture into a mixing bowl.
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3
Stir in the rice and parsley.
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4
Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links.
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5
Bring a large saucepan of salted water up to a boil.
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6
Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes.
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7
Add the sausage and poach until firm to the touch and plump, about 5 minutes.
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8
Remove from the water and let cool.
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9
In a large saute pan, over medium heat, melt the butter.
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10
Pan-fry the sausage for 3 to 4 minutes on each side.
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11
Remove from the pan and keep warm.
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12
To serve, spoon the sauce in the center of each plate, and top with sausages.
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13
Serve immediately with Mustard Cream Sauce.
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14
Combine the wine and shallots in a small heavy saucepan.
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15
Bring to a boil and cook until reduced to 1/3 cup, about 6 minutes.
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16
Whisk in the cream, mustard, salt, and cayenne.
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17
Boil until thickened by 50 percent, about 5 minutes.
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18
Remove from heat, stir in the tarragon, and adjust seasoning, to taste.
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19
Serve immediately.
