I’ve been told that sea salt counts …

… 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.

You might also enjoy:

1. Oregano in sausage sauce We had leftover sausages from last night’s sausage and peppers, and I made a simple marinara to put them in.  Onions, garlic, tomato, oregano.  But the sausage worked its magic,...
2. Wild turkey sausage Because our roadkill wild turkey had some bruised meat, and was very lean, we decided to cut off the good parts and make sausage.  (We roasted the bones and made...
3. Our tomatoes in red sauce with sausage* We used the salvageable parts of some of our bruised or blighted tomatoes to make what is unquestionably one of our favorite meals: Spaghetti with sausage sauce. Sausage sauce is...
4. Venison sausage braised in sauerkraut* Kevin made it. It makes me hungry just to write it up. Venison Sausage Braised in Sauerkraut (serves four normal adults, or my husband and me) 1 ¼ lb. German-style...
5. Creamed corn and daylilies with tuna steaks I use “creamed” loosely.  I cut up my daylilies and steamed them for a couple of minutes (I used the microwave).  Then I added some frozen corn, and steamed for...