A good start for your research would be (Chinese) dim sum fillings. Pork and shellfish,is not an uncommon combination by any means. Pork/shrimp and pork/crab xiao loong bao are very popular in SoCal dumpling restaurants like Mama's Lu. Many of the fillings would do well as stuffed into casings and prepped as sausage.
At a guess, the areas which will require vamping are fat content and use of a binder. Speculating, you'll probably want something in the range of 20% - 25% by weight for fat. I'd take some of it in the form of cream. I'd also use milk (or cream) soaked bread rather than dry crumbs as a binder.
You'll get better texture, presentation and flavor if you chop the shellfish (bruinois or mince) rather than grinding or pureeing it, so it visbly studded the sausage rather than losing it in the mix.
My first impulse for seasoning would include white pepper, salt, Maggi, ginger, garlic, star anise and scallion or chive -- preferably garlic chive. Perhaps some fish sauce, perhaps some cilantro, perhaps a little bit of carrot. I'd chop anything green or orange just large enough for visibility in the mix; i.e., slightly smaller than the shrimp.
BDL
Last edited by boar_d_laze; 09-10-2009 at 11:13 AM.
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