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Ralph’s

SEAFOOD GUMBO SAUSAGE

Ingredients

3 lbs scallops
1 lb prawns
1 halibut
1 lb crab meat
½ cup cream
2 large eggs4 tbsp cognac or brandy
2 tsp port wine
salt
Lagniappe
Cut the prawns and halibut into small piece and blend along with the scallops
egg whites, cream, cognac and port. You want the mixture to be fluffy but
somewhat firm. Fold in the crab meat and salt to taste.

Lay out a sheet of plastic film, place the mixture on the film and roll it into a
tube. Twist the ends to compress the mixture. Roll the sausage tube in
another layer of film two more times. My favorite way is to stuff the mix in
hog casings, but cling wrap works just fine.

Once you have got your sausages stuffed, bring a pot of water to a boil,
reduce the heat to about 185, and poach the sausages for about 12 minutes or
until they float. Remove the sausages from the pot and dunk them in ice
water to rapidly cool them down. Once poached, you can keep these in the
refrigerator for about 5 days.

If you want to cook them up later on, just reheat them in some hot water.
Un-wrap the layers of cling film and brown in a nonstick pan with real butter.

These sausages are great in gumbo, or served hot with a good Beurre Blanc
sauce

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