Matt McGuire	Kirk Warner

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Shellfish Sausage

Source: St. Louis Post-Dispatch, September 11, 2002

Yield: 16 (3-inch) sausages (about 2 pounds)

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Ingredients

• 1/2 lb fresh (preservative-free) scallops

• 3/4 lb shrimp (preferably rock or bay), peeled and deveined

• 1/4 lb lump blue crabmeat

• 4 slices smoked bacon, coarsely chopped

• 3 egg whites

• 3/4 cup (1 1/2 sticks) unsalted butter, softened

• 1 cup chopped leeks (white part only)

• 2 Tbsp julienned basil (cut into matchstick-size slivers)

• 1/2 red bell pepper, roasted

• 2 1/4 tsp ground coriander

• 1 Tbsp minced garlic

• 1 1/2 tsp grated orange zest (colored portion of peel)

• Kosher salt

• Freshly ground black pepper

• 1 (4-foot-length) pork casing

• 6 cups chicken broth or shellfish stock

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Preparation

Combine scallops, shrimp, crabmeat, bacon, egg whites, butter, leeks, basil, bell pepper, coriander, garlic and orange zest; run through a sausage grinder or pulse in food processor until combined. Place in a large chilled bowl; mix in salt and pepper to taste. Sauté about 1 tablespoon of the mixture and taste, adjusting seasoning.

Run through sausage grinder again with casing attached, or pipe into casing with a pastry bag. Twist and tie sausage at 3-inch intervals; chill.

Bring stock to a simmer; poke sausage several times with small paring knife, and poach in stock for 10 minutes. Remove to a large bowl nestled in a larger bowl filled with ice water; let cool completely. (Extra sausage may be frozen.)

Serving suggestion: Make a vinaigrette with rice wine vinegar and olive oil, adding minced ginger, minced garlic and soy sauce or tamari for flavor. Toss together a salad of frisée, baby spinach, toasted pistachios, shave fennel and orange sections. Sauté sausages in a small amount of olive oil just to warm, about 2 minutes. Arrange 1 or 2 sausages on each salad; drizzle with the vinaigrette.