What is seafood sausage?
seafood sausage is any type of sausage made of fish or molluscs. Popular in coastal regions, marine sausage can come in the form of a legacy or patty and may or may not have a pork case. Although it is difficult to find commercially, depending on the region is often produced at home.
Fish like salmon and tuna are usually the best choice for seafood sausage due to their high fat content, but any type of seafood, with the exception of oysters, will work. Fish and molluscs are often combined. Shrimp, shells and lobster are popular in this sausage. Can be grilled or inserted into a slow stove. Unlike most sausages, however, seafood must be carefully cooked because it is easier to cooked and less robust than sausages for meat.
egg whites are always included in seafood sausages, as well as heavy cream. Both are always chilled first. White, frequent ingredients are also green or cayenne pepper and salt. Another spice that could be added areRosemary, lemon grass, tarragon and nutmeg. However, most spices can be included in dependence on taste preferences.
In addition to spices, parley, mushroom, green or yellow onions and tomatoes. Frequent accessories are also lemon juice, wine or brandy. Bread crumbs are also found in some sausages.
cases are usually based on pork, but can be made of parchment. Paper cases are simply used to shape sausages while cooking and should not be eaten. Sea -fruits can also be created in patties or stored in plastic bags in the freezer. However, the packaging does not freeze well, so it should not be used if the sausage is frozen after production.
To form seafood sausage, selected seafood is first ground in a kitchen robot or meat grinder. The egg white cream is gradually added. The mixture is then transferred to the coolera bowl where other ingredients are mixed.
If the bushings are used, a mixture of sausage is stuffed. A pastry bag is usually used for the stuffing process. The bushings are then tied and pointed cooking. If the cases are not used, the mixture can be placed in plastic bags and poisoned or formed in patties and cooled. Once cooled, patties can be grilled for cooking.