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Seafood and Pork Link Sausage Recipe

post #1 of 7
9/10/09 at 8:35am
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I am in the process of looking for a recipe for one of our restaurant clients that consists of seafood and Pork and I am unsure what type of seafood would be the best in this sausage (Lobster, shrimp, scallops, fish). I am aware that spices will help to solve this issue, but the client is open to most anything at this point - does anyone know of a place to find a starting point for making such a recipe?:crazy:
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post #2 of 7
9/10/09 at 8:54am
Look for Portuguese recipes. They do things like clams with pork. Leite's Culinaria would be a good place to start; David just came out with a Portuguese cookbook that had gotten some excellent reviews.

(Disclosure: David is a friend.)
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post #3 of 7
9/10/09 at 9:04am
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
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post #4 of 7
9/10/09 at 9:08am
Many of the Chinese dumplings use pork and shrimp together. Sometimes chopped, coarse, sometimes mixed in a forcemeat.
more than taste fine
me eat it all the time
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post #5 of 7
9/10/09 at 9:35am
"Am I Crazy?"

Yes but that's to be expected! :lol:
In Northern Mi we see a lot of smoked whitefish sausage. Some of it has fine ground pork in it. I've also seen Thai style sausage with shrimp and pork.
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
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post #6 of 7
9/10/09 at 9:55am
Don't forget, some Cajun recipes pair sausage with seafood [and crawfish]. Yum.
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post #7 of 7
9/10/09 at 5:53pm
You can also look at thai recipes... lots of pork & shrimp mixes. Probably in Viet Namese cuisine as well. Typical to mix

• Pork
• Shrimp
• Fish Sauce
• Coriander
• Corn
• Garlic, Ginger, Soy Sauce, Lime, etc...
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