Seafood Sausage

1. 1

   Puree scallops,cream,egg white in a food processor until smooth add the lobster meat,dill,salt and pepper just to chop and distribute the meat leaving it slightly chunky.

2. 2

   Place mixture in a piping bag.

3. 3

   Spread a sheet of large plastic wrap on a moistened work surface and pipe out a large bead of sausage filling.

4. 4

   Leave several inches of plastic wrap empty on either side of the sausage.

5. 5

   Roll up the plastic wrap carefully,try to avoid forming any air bubbles inside the plastic.

6. 6

   Grasp both ends and twirl the works repeatedly until the plastic tightens around the sausage.

7. 7

   If any air pockets form prick them with a pin.

8. 8

   Tie off both ends of the plastic then tie off the sausage at regular intervals forming links.

9. 9

   Poach the plastic links in simmering water for 10 minutes then immersing them in cold water.

10. 10

    Cut off plastic and squeeze out sausage to heat brown in a little butter until heated through.

* Per serving · 4 servings · Values may vary.

No additional tips available.