Sea sausage is a type of sausage made from fish or shellfish, often made at home. It can be prepared in link or patty form and cooked in various ways. Fish with high fat content is preferred, and egg whites and cream are always included. Other ingredients such as spices, vegetables, and breadcrumbs can be added. The sausage can be wrapped in pork or parchment paper, or made into patties and frozen.
Sea sausage is any type of sausage made from fish or shellfish. Popular in coastal regions, sea sausage can come in link or patty form and may or may not have a pork casing. While it can be difficult to find commercially, depending on the region, it is often made at home.
Fish such as salmon and tuna are usually the best choices for fish sausage due to their high fat content, but any type of fish except oysters will work. Often both fish and shellfish are combined. Shrimp, scallops and lobster are all popular in this sausage as well.
Sea sausage is prepared and cooked in much the same way pork, beef, or turkey sausage is cooked. It can be grilled or placed in a slow cooker. Unlike most sausages, however, seafood needs to be cooked carefully because it’s more easily cooked and less robust than meat sausages.
Egg whites are always included in sea sausage, as is cream. Both are always chilled first. White, green or cayenne pepper and salt are also frequent ingredients. Other spices that could be added are rosemary, lemongrass, tarragon and nutmeg. Depending on your taste preferences, however, most spices can be included.
In addition to spices, parley, mushrooms, green or yellow onion, and tomatoes can also be added. Lemon juice, wine or brandy are also frequent additions. Bread crumbs are also found in some sausages.
The wrappers are usually made from pork, but can be made from parchment paper. The paper wrappers are simply used to shape the sausage during cooking and should not be consumed. Sea sausage can also be made into patties or stored in plastic bags in the freezer. The casings don’t freeze well, however, so they shouldn’t be used if the sausage will be frozen after preparation.
To make fish sausage, the chosen fish is first ground in a food processor or meat grinder. Egg whites and cream are added gradually. The mixture is then transferred to a chilled bowl where the other ingredients are mixed.
If casings are used, the sausage mixture is then placed into them. A pastry bag is usually used for the filling. The wrappers are then tied up and poached to cook. If no wraps are used, the mixture can be placed in plastic bags and poached, or made into patties and refrigerated. Once cooled, the patties can be grilled to cook.
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