Makes 2 large sausages, enough for 8 to 10 appetizers or 4 entrées
This delicate sausage may be prepared and cooked a day in advance. Do not overcook. Keep uncooked sausage in the coldest part of the refrigerator for no longer than 6 hours. Freezing ruins the texture.
Serve warm or at room temperature on a bed of fresh salad greens or wilted greens drizzled with vinaigrette, pasta in a warm sauce, or creamy risotto.
• 1/4 cup finely sliced green onion
• 2 tablespoons butter
• 4 ounces scallops, about 1/2 cup
• 4 ounces raw shrimp, peeled and deveined, about 1/2 cup
• 8 ounces skinless, boneless salmon fillet, cut into 1-inch pieces
• 1/4 to 1/3 cup heavy cream
• 1 egg, slightly beaten
• 1 egg white, slightly beaten
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 2 tablespoons chopped tarragon
• 2 tablespoons chopped parsley
• 4 to 5 drops hot pepper sauce
• Additional butter to brown the sausage
1) Soften the green onions in the butter. Rinse, drain, and pat the seafood dry with a paper towel. Dice the scallops into 1/4-inch pieces. Process the shrimp and salmon until finely chopped. Add 1/4 cup of the cream and the beaten egg and egg white and continue processing for 30 seconds, or until smooth. Stop the machine and scrape down the sides with a rubber spatula; remove any stringy tissue and process again to puree. Add more cream for a smoother texture.
2) Transfer the mixture to a medium bowl and gently fold in the diced scallops, green onions with butter, lemon juice, salt, pepper, tarragon, parsley, and hot pepper sauce.
3) Wrap and cook the sausages as for Cajun Garden Boudin, but use butter to brown them.
Madalene Hill and her daughter, Gwen Barclay, have been growing and cooking with herbs for decades. They live in Round Top, Texas.