— Judith Trusdell

There's a number of different ways to make it first off. You can just do a traditional grind as I've done with the pork sausages you end up with a much more crumbly sausage. You have to paddle it together a little bit more but oftentimes there is the addition of cream and or some sort of dairy product that has been soaked into milk, excuse me soaked into bread crumbs. This is what's called a panad PA Nadine in French terminology. And with this helps to do is helps to create that emulsion. As the bread and the cream soaked bread helps to absorb some of the liquid and the bread sort of acts as your binder there. And when you paddle it together just through mechanical means you're creating that Emulsion and you're getting this nicer finer texture that ends up with a firmer crispier bite to it. So the way that I typically make seafood sausage though is more of a force meat. So a force meat I make in a robocoo in a food processor rather than a grinder. And what I'll do is I'll take a white fish anything Works cheap, but good. This is the base of your thing. So looking at flatfish often kind of Soul Place dabs flounders, if you can find that a great price Alaska Pollock is another one nice one, but you're looking for fish that have a very high protein content as those fish. Do they have a very low fat content as well. So it allows you to add that fat in. So you make it Emulsion out of this by adding typically egg whites. Your protein salt salt is important here because it draws out those water soluble proteins so that you can get that Emulsion quickly and then you slowly add in your cream to make your Force meat. So while it Blends in the in the canister and you'll see that it begins to come come apart come away from the sides of the canister. And that's when you know that it's about done when it becomes very sticky and tacky that if you've just with a press of your finger, it doesn't really come off. You know or that it does come off and it's really sticky in a 60 your finger as well. into this you can fold whatever you want to whether it being crab or Lobster row as a flavoring ingredient a little bit of lobster stock. You can put little Bunch, you know, diced up shrimp crab meat diced up scallops diced up pieces of salmon Etc to it. Really whatever you want to add to this. Can you make a salmon mussolin a salmon Force meat? Absolutely. You just start there. You're going to end up with an orange sausage. One of the things that I like about a seafood sausage is that it gives you that very white pure base to work with into which you can very lightly and gently fold whatever other ingredients you're talking about. Whether it's very finely chopped fresh tarragon, which is Capri just Primo with seafood sausage those flavors work perfectly, you know, then you have those chunks of salmon that are identifiable and beautiful and really think about any which way you want to now you can stuff those into casings. If you want to do using a collagen casing hard casing whatever or what I think is a lot easier is just using plastic wrap get a large sheet of it. Larger than you think you might need put a couple of dollops on it in a line and then use it to fold way over. So let's say the pen here is you know, I've got a big sheet of plastic wrap here. The pen is what I've put there and it's probably you know, you're trying to get to a log that's what about an inch thick or so. So about that much and then fold way over the top of it and then holding the bottom portion of the Syrian wrap kind of pull that top portion back to kind of wedge that Seafood under fold it back again, and then you can start rolling it from the sides and pulling in that saran wrap or that plastic wrap so that you end up with it fully wrapped into a cylindrical like shape and at that point you then start rolling it out and that's when pushing it together as you do and that's when you start to form that log. This is exactly how you form a log with chocolate chip cookie dough too. So this is not such a foreign idea here. It's a skill that you probably tried to do before if you're not good at already. So Kind of as you push in from the sides rolling it out. So it becomes even throughout next thing you want to do is look to that saran wrap and maybe prick it prick any air pockets with a toothpick or a cake testing needle something like that just to get those out of there and then the best way to cook it to me is just simply poaching it bring a pot of water up to about 160 165. You can put poaching technically goes to 180. I like it to keep it at the very bottom end of that place it in the water put a weight of some sort on top of it not heavy enough to crush it at the bottom, but just to keep it below the surface of the water. So it's gonna cook evenly, there you go. Cook until you reach 165 because you want that egg white to be fully coagulated on the inside. And there you go. So possible combinations though. I mean we went through a whole lot of them might my suggestion is to keep it simpler rather than more complex, right? I mean, you're gonna have a really tasty Force meat in the base of what you're making. Don't don't muck it up with too much stuff and get too fancy and salmon and I think is enough maybe with some tarragon a shrimp and Dill that's enough. If you want to mix in Lobster row, beautiful wonderful flavor just there on its own. Yes, of course, you can mix in all you want and had a carnival of flavors there. Is it worth it? I don't know. Is it fun? Sure? Yep, but certainly. Try one out first get the technique down before you go putting more and more money inside of it. Cheers