Savel-ahoy!

Peter Walters, Keele University’s Executive Chef, offers a fishy alternative to the classic pork sausage

‘Won’t you have an egg or something? Or a sausage or something? Or something?’

‘No, thank you.’ She spoke as if she belonged to an anti-sausage league or a league for the suppression of eggs. There was a bit of silence.  P.G. Wodehouse

Now, I know that British Sausage Week doesn’t occur until November but we are surely in the depths of a blazing hot summer and ready to fire up the barbecue. The sausage I propose is not your usual pork or Cumberland – we’re going for fish, just for a change.

Seafood Sausage

  • 200g scallops
  • 200g king prawns (raw)
  • 2 egg whites
  • 575ml double cream
  • 500g lobster meat, cooked and cut into 1cm pieces
  • 2 tsp chives, finely chopped
  • 1 tbsp tarragon leaves 

1.) Have ready a large piping bag with a plain nozzle fitted of 15mm and 32cm wide cling film. Process the scallops and prawns in a food processor; purée for 2 to 3 minutes, until fairly smooth. Use a flexible spatula to scrape down the sides of the bowl.

2.) Add the egg whites and purée for 1 minute to mix well, then add the cream gradually, mixing well for 15 to 20 seconds. After each addition use a spatula to scrape down the sides of the bowl so all ingredients are blended thoroughly. Be careful not to over-blend the mixture, or the texture will become grainy.

3.) Season with salt and pepper then transfer the mousse mixture to a large mixing bowl and carefully fold in the lobster, chives and tarragon to form the seafood sausage mixture.

4.) Fill the piping bag with the seafood sausage mixture. Pull out about 40cm of cling film toward you on the worktop, leaving about a 4cm margin of cling film hanging over the edge of the worktop. Starting 2cm from the edge of the worktop, squeeze out a parallel, horizontal line of mousse, leaving a 3cm margin of plastic wrap on the left and right.

5.) Pull the 4cm of cling film over the line of sausage mixture. Form the seafood sausage using the cling film to press it back into a compact roll, pressing in from the ends as you work to keep the sausage tight and free of air pockets. Fold the outer edges and finish rolling with the remaining cling film. After the sausage is completely rolled up, pinch the middle and twist, creating two 10cm links. 

6.) Bring a large pan of water to 80°C using a thermometer. Add 4 to 6 seafood sausages and poach for 10 to 12 minutes, until barely firm. 

7.) When ready to serve, pinch one end of the sausage and cut the plastic; the sausage will ease out of its plastic wrap. Mark on the grill or barbecue. Then serve with a sauce like beurre blanc or mustard mayo.

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