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1
For the bangers: Using a meat grinder or food mill, grind the shrimp, lobster and garlic together into a large bowl.
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2
Then add the parsley, tarragon, seafood seasoning, salt, pepper, nutmeg, egg white and lemon juice to the bowl.
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3
Mix well with a spoon, ensuring not to over mix.
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4
TIP: Take a small bit of the mix and put it in boiling water for a second, take it out and make sure the seasoning is good.
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5
If you need more salt or pepper, this is the time to do it, before you fill the casings.
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6
To prepare the sausages, poke a small hole at the end of your casing, and then tie end of casing toward end of casing.
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7
Next, fill the casing according to the instructions that come with the equipment you are using, or with a pastry bag.
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8
While filling, twist or tie the casing every 5 to 6 inches to form each link until end of the casing, and then tie off the casing.
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9
To poach the sausages, in a large saucepan, bring water to a boil, and then reduce the heat to a simmer.
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10
Add the links and cook for 5 to 6 minutes.
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11
Then remove the sausages, repeat the process with the remaining sausages and then let rest to cool.
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12
To sear or crust the sausages, in a saute pan over high heat, add 1 teaspoon of oil, sear the sausages on all four sides, 1 to 2 minutes per side, and then repeat the process until all the sausages have been cooked.
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13
While sausages are cooling, begin to prepare your potatoes.
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14
In a 1 gallon pot, bring 10 cups water to a boil.
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15
Then add the potatoes and cook until fork tender, about 20 minutes.
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16
After cooking, remove from the water and strain.
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17
Then, using a ricer, process the potatoes through the ricer (or a food mill) into a bowl.
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18
If you don't have a ricer or food mill, you can use mixer with a whisk attachment, mixing on high to smooth.
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19
After ricing the potatoes, add the butter and season with salt and pepper.
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20
Finish with heavy cream, stirring in.
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21
For the sauce: In a saucepan over medium-high heat, add the orange juice and onions and bring to a simmer.
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22
Reduce the juice to 1/2 cup, and then stir in the horseradish.
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23
Remove from the heat and whisk in the butter to finish.
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24
Hold warm until serving.
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25
For the sprouts: In a saucepan over medium-high heat, add the oil and warm.
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26
Then add the bacon and cook for 2 minutes, stirring throughout.
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27
Next, add the onions and again cook for 2 minutes; the onions should be softened.
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28
Next, deglaze the pan with wine.
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29
Stir and add the Brussels sprouts, cooking until browned on edges, 8 to 9 minutes.
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30
Season with salt and pepper.
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31
To serve, place potatoes on plates and top with Brussels sprouts, then sausage.
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32
Drizzle with the sauce and finish with tarragon.
