I’ve been told that sea salt counts …

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… and I used it to make the pasta out of the seafood sausage Kevin made on Saturday.

The sausage had scallops, haddock, shrimp, and lobster, none of which we caught ourselves. It also had butter and cream, which are two of the magic ingredients that always make things taste better. The sausage was no exception.

We ate the sausage, straight up with a butter sauce (there’s that magic again), on Saturday, but there were two links left over. I sauteed some onions and garlic, added a little vermouth and smoked chicken stock, and then added the contents of the sausages, which I took out of their casings. A few peas, our very own sea salt (!), the remains of the butter sauce, and it was dinner, served over whole wheat spaghetti.

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Comments

  1. Wacky Jackie says:

    Straight up with butter sounds delicious. I have never heard of seafood sausage can you substitute other seafood ingredients?

  2. Jackie — You can make sausage out of just about anything, which is why the adage warns that it is one of the two things you don’t want to see being made (the other being laws, of course).

    I like combination of succulent seafood like shrimp and lobster, bound with a mixture made from a softer fish like cod or haddock. You do need some special equipment, though. We have a KitchenAid mixer with a grinder/sausage stuffer attachment.