Ingredients
Sausages:
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2 tablespoons butter, or to taste, divided
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2 tablespoons minced shallot
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8 ounces boneless, skinless sole, chilled and cubed
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1 (4 ounce) skinless salmon fillet, chilled and cubed
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4 ounces shrimp - chilled, peeled, deveined, and chopped
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2 tablespoons plain dry breadcrumbs
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4 large egg whites
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1 large egg
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2 teaspoons kosher salt
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2 pinches cayenne pepper, or to taste
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2 tablespoons chopped Italian parsley
For the Sauce:
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2 tablespoons water
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1 lemon, juiced
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2 tablespoons cold butter
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1 tablespoon chopped Italian parsley
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salt to taste
Directions
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Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
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Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
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Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
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Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
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Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
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Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
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Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
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Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
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Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.
![close up view of a Seafood Sausage over mashed potatoes, served with asparagus on a white plate]()
Chef John
Recipe Tips
You can substitute onion and/or garlic for the shallots, and if using fine salt, use 1 1/4 teaspoons instead of 2 teaspoons.
You can substitute any white fish for the sole. Make sure the fish is well chilled; cold meat makes better sausage.
This recipe makes a smooth-style sausage. If you want something with a coarser texture, simply make the sausage mixture as shown, but then fold in a few handfuls of chopped shrimp, scallops, or any other seafood. Once it's cooked and sliced, you'll see pieces of whatever you added in the link.
Nutrition Facts (per serving)
| 284 | Calories |
| 17g | Fat |
| 7g | Carbs |
| 28g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 284 | |
| % Daily Value * | |
| Total Fat 17g | 21% |
| Saturated Fat 9g | 43% |
| Cholesterol 165mg | 55% |
| Sodium 1285mg | 56% |
| Total Carbohydrate 7g | 2% |
| Dietary Fiber 2g | 6% |
| Total Sugars 1g | |
| Protein 28g | 55% |
| Vitamin C 28mg | 31% |
| Calcium 65mg | 5% |
| Iron 2mg | 10% |
| Potassium 479mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
