Yup I did it Awesome
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh parsley chopped
- 1 teaspoon fresh tarragon chopped
- 1/8 teaspoon white pepper
- 3/4 teaspoon sea salt
- 3 cloves garlic smashed
- 1 pound shrimp raw, peeled, deveined, 31-40ct
- 5 ounces lobster cooked
- 1 teaspoon old bay
- 1 egg white whisked to medium peaks
- 1 lemon, juiced about 1/4 cup
- sausage casings
- Carbohydrate 3.80681804058404 g
- Cholesterol 206.03015928125 mg
- Fat 2.36062640374726 g
- Fiber 0.209772922604623 g
- Protein 30.9579717735649 g
- Saturated Fat 0.461792899908575 g
- Serving Size 1 1 Serving (177g)
- Sodium 617.503359181938 mg
- Sugar 3.59704511797942 g
- Trans Fat 0.68336712894368 g
- Calories 168 calories
Step-by-step
- Grind shrimp, lobster and garlic coarsely.
- Add rest of ingredients, mix gently with spoon, don't over mix.
- Stuff into casings.
- Poach in simmering water (not hard boil) for 5-6 min. Sear in a pan with butter, 1-2 minutes a side.
Raw shrimp contains an abundance of myosin, a myofibrillar protein that cross-links during fine mincing to form an elastic matrix without requiring gluten or breadcrumbs. Traditional sausage formats rely on pork fat to maintain moisture, but seafood alternatives require careful temperature management since marine proteins denature much faster than terrestrial meats. Keeping the shrimp and lobster below 40 degrees Fahrenheit during the grinding process prevents the fat in the seafood from smearing and ensures the proper snap in the finished link. Folding in the whipped egg white at the final stage introduces microscopic air pockets that lighten the dense seafood paste.
Historical sausage making developed as a method for preserving various cuts by enclosing them in cleaned animal intestines, a technique adapted here for modern dietary preferences. Eliminating traditional pork or beef casings requires sourcing collagen or cellulose alternatives that withstand both gentle poaching and high-heat pan searing. Substituting alternative binders like starch-based polymers can alter the final moisture retention, so monitoring the interior temperature with an instant-read thermometer ensures the seafood reaches a safe 145 degrees Fahrenheit without drying out.
Overworking the protein mixture remains the single most frequent error home cooks commit when producing seafood sausages. Stirring too vigorously after the salt is introduced breaks down the newly formed protein network, resulting in a crumbly, mealy texture rather than a cohesive emulsion. Gentle folding preserves the distinct chunks of lobster meat while maintaining the sticky binding power provided by the processed shrimp.
Poaching the stuffed links in water held strictly between 170 and 180 degrees Fahrenheit prevents the casing from splitting due to rapid steam expansion inside the sausage. Submerging the links in a rolling boil creates too much internal pressure, causing the delicate seafood emulsion to rupture through the casing walls. Finishing the cooked links in a skillet with melted butter for 90 seconds per side provides external color and crispness without overcooking the interior.
