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The Watercooler
Anyone make homemade sausage?
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<blockquote data-quote="Marcie Mac" data-source="post: 549630" data-attributes="member: 47"><p>DDD, here is the receipe</p><p>[h=3]Lobster and Scallop Seafood Sausage[/h]Makes 6 servings<strong><em>Ingredients:</em></strong></p><p> 1/2 pound scallops, patted dry</p><p> 1/2 pound peeled and cleaned lobster</p><p> 2 egg whites</p><p> 2 cups heavy cream</p><p> Pinch salt and pepper</p><p> 2 teaspoons snipped chives</p><p> 1 tablespoon tarragon leaves<strong><em>Directions:</em></strong></p><p> 1. Combine scallops and lobster in a food processor. Pulse until mixture is ground. Add egg whites and pulse, then add cream and continue pulsing until combined.2. Season seafood mixture with salt and pepper. Transfer mixture to a large bowl and stir in chives and tarragon.3. Using a pastry bag, pipe seafood mixture onto a large flat piece of plastic wrap in a long log. Roll plastic wrap up and shape into a long log and twist to form 2 or 3 links.4. Heat a large pot of water to a gentle boil. Place sausage in pot and cover with a lid. Cook for 10 minutes over medium-low heat. Shut heat off and allow sausage to continue cooking for 10 minutes with the lid on. Remove sausage from pot, unroll from plastic wrap, and serve.</p><p></p><p>The more I look at the receipe the more I want to try it LOL Seems simple to make although I don't even want to think of the calorie count with the cream. </p><p></p><p>Marcie</p><p>[h=3][/h]</p></blockquote><p></p>
[QUOTE="Marcie Mac, post: 549630, member: 47"] DDD, here is the receipe [h=3]Lobster and Scallop Seafood Sausage[/h]Makes 6 servings[B][I]Ingredients:[/I][/B] 1/2 pound scallops, patted dry 1/2 pound peeled and cleaned lobster 2 egg whites 2 cups heavy cream Pinch salt and pepper 2 teaspoons snipped chives 1 tablespoon tarragon leaves[B][I]Directions:[/I][/B] 1. Combine scallops and lobster in a food processor. Pulse until mixture is ground. Add egg whites and pulse, then add cream and continue pulsing until combined.2. Season seafood mixture with salt and pepper. Transfer mixture to a large bowl and stir in chives and tarragon.3. Using a pastry bag, pipe seafood mixture onto a large flat piece of plastic wrap in a long log. Roll plastic wrap up and shape into a long log and twist to form 2 or 3 links.4. Heat a large pot of water to a gentle boil. Place sausage in pot and cover with a lid. Cook for 10 minutes over medium-low heat. Shut heat off and allow sausage to continue cooking for 10 minutes with the lid on. Remove sausage from pot, unroll from plastic wrap, and serve. The more I look at the receipe the more I want to try it LOL Seems simple to make although I don't even want to think of the calorie count with the cream. Marcie [h=3][/h] [/QUOTE]
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Anyone make homemade sausage?
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