Salmon & Shrimp Sausage

This matters even more with seafood sausage than meat sausage.

Cube the salmon and shrimp and put them in the freezer for about 20–30 minutes. You want them very firm around the edges but not frozen solid.

Chill the grinder parts, bowl and paddle as well.

I'd use a ¼-inch / 6 mm plate.

Grind the salmon and shrimp together once. Return the mixture to the refrigerator or freezer immediately.

Unlike a pork sausage, I wouldn't grind it a second time. A little texture is desirable.

Combine the ground seafood with the salt first.

Mix with the paddle attachment on low for about 60–90 seconds, until the mixture becomes noticeably sticky.

Then add: Pepper, Garlic, Lemon zest, Dijon, Dill, Parsley, and Cayenne. Mix briefly.

Add the egg white, followed gradually by the cold cream and finally the lemon juice.

Mix just until everything is incorporated and the sausage becomes tacky enough that some mixture sticks to your inverted palm.

Keep the mixture below about 40°F throughout.

Definitely do this before stuffing. Cook a tablespoon in a skillet and check: Salt, Lemon, Dill, Pepper, and Texture The flavor should be relatively delicate. I'd resist the temptation to pile on seasoning because salmon and shrimp are doing most of the work.

Stuff fairly loosely into the casings. Make links about 5 inches long. Then refrigerate uncovered for an hour or two before cooking. That gives the casing a chance to dry slightly and the sausage mixture time to firm.

These would be excellent poached and then grilled, particularly for the stream.

Bring water to around 170°F / 77°C—not a boil.

Poach the links gently until the centers reach about 135–140°F.

Remove and dry thoroughly.

Then finish quickly on a moderately hot grill or skillet to brown the casings, taking them to 145°F internally.

That gives you much better control than trying to grill the raw seafood links from beginning to end.