Mrs. Beitel was raving about some seafood sausage she had for lunch at
a stand at the New Hampshire Highland Games in September. I would
love to make some for her.

She described it as (possibly) being (mostly) shredded crab meat with
bits of shrimp in it, but brownish and chewy like pork sausage. Also,
Italian seasonings but not so much that it overwhelmed the seafood
flavor.

Most of the recipes I've found on the intarwebs make me think they'd
turn out to be fishy whitish gelatin.

Suggestions?

--
Silvar Beitel

On Thu, 1 Nov 2012 11:49:16 -0700 (PDT), Silvar Beitel
> wrote:

>Mrs. Beitel was raving about some seafood sausage she had for lunch at
>a stand at the New Hampshire Highland Games in September. I would
>love to make some for her.
>
>She described it as (possibly) being (mostly) shredded crab meat with
>bits of shrimp in it, but brownish and chewy like pork sausage. Also,
>Italian seasonings but not so much that it overwhelmed the seafood
>flavor.
>
>Most of the recipes I've found on the intarwebs make me think they'd
>turn out to be fishy whitish gelatin.

I made this one a few months ago. It was some great eating- but
damned expensive and a PITA.

http://www.idealchef.com/recipe/lobster-sausage-1.html

My notes say "delicious-but cooking was a problem-make more uniform
and be sure they are cooked through"

They were my 3-4th attempt an *any* sausages and I used saran wrap as
the directions described. I 've got some sausage casings for the
next time and I think that will make life easier.

Jim

"Silvar Beitel" wrote in message
...

Mrs. Beitel was raving about some seafood sausage she had for lunch at
a stand at the New Hampshire Highland Games in September. I would
love to make some for her.

She described it as (possibly) being (mostly) shredded crab meat with
bits of shrimp in it, but brownish and chewy like pork sausage. Also,
Italian seasonings but not so much that it overwhelmed the seafood
flavor.

Most of the recipes I've found on the intarwebs make me think they'd
turn out to be fishy whitish gelatin.

Suggestions?

--
Silvar Beitel


I don't know about NH but here in SC I can buy something called "shrimp
dogs" at the meat market. They are basically very mild pork and shrimp
sausages, with a little rice for filler... I don't think there is crab in
them. They're nicely spiced and in casings. To cook, you simmer them,
covered, in a little water. Delicious! I've looked for a recipe online but
I can't find any thing like it by any name. I hope you can find something!

Jill

On Thu, 01 Nov 2012 15:00:02 -0400, Jim Elbrecht >
wrote:

> On Thu, 1 Nov 2012 11:49:16 -0700 (PDT), Silvar Beitel
> > wrote:
>
> >Mrs. Beitel was raving about some seafood sausage she had for lunch at
> >a stand at the New Hampshire Highland Games in September. I would
> >love to make some for her.
> >
> >She described it as (possibly) being (mostly) shredded crab meat with
> >bits of shrimp in it, but brownish and chewy like pork sausage. Also,
> >Italian seasonings but not so much that it overwhelmed the seafood
> >flavor.
> >
> >Most of the recipes I've found on the intarwebs make me think they'd
> >turn out to be fishy whitish gelatin.
>
> I made this one a few months ago. It was some great eating- but
> damned expensive and a PITA.
>
> http://www.idealchef.com/recipe/lobster-sausage-1.html
>
> My notes say "delicious-but cooking was a problem-make more uniform
> and be sure they are cooked through"
>
> They were my 3-4th attempt an *any* sausages and I used saran wrap as
> the directions described. I 've got some sausage casings for the
> next time and I think that will make life easier.
>
Some things are much more practical to order in a restaurant where
they have mastered the recipe and cooking process. It sounds like
seafood sausage would be on that list for me.

--
Food is an important part of a balanced diet.

On Thu, 1 Nov 2012 11:49:16 -0700 (PDT), Silvar Beitel
> wrote:

> Mrs. Beitel was raving about some seafood sausage she had for lunch at
> a stand at the New Hampshire Highland Games in September. I would
> love to make some for her.
>
> She described it as (possibly) being (mostly) shredded crab meat with
> bits of shrimp in it, but brownish and chewy like pork sausage. Also,
> Italian seasonings but not so much that it overwhelmed the seafood
> flavor.
>
> Most of the recipes I've found on the intarwebs make me think they'd
> turn out to be fishy whitish gelatin.
>
> Suggestions?

Google for "Lobster Sausage" recipes - there are lots of variations;
so I'm sure you will find one that appeals and then you can adjust the
ingredients to suit your taste.

--
Food is an important part of a balanced diet.

That sounds delicious but how would u make that? sounds kind of complex to me

On Nov 1, 2:48*pm, Naim Hinnawi > wrote:
> That sounds delicious but how would u make that? sounds kind of complex to me

For someone who can't find a lasagna recipe, it's not surprising it's
too complex for you.

On Nov 1, 12:02*pm, Jim Elbrecht > wrote:
> On Thu, 1 Nov 2012 11:49:16 -0700 (PDT), Silvar Beitel
>
> > wrote:
> >Mrs. Beitel was raving about some seafood sausage she had for lunch at
> >a stand at the New Hampshire Highland Games in September. *I would
> >love to make some for her.
>
> >She described it as (possibly) being (mostly) shredded crab meat with
> >bits of shrimp in it, but brownish and chewy like pork sausage. *Also,
> >Italian seasonings but not so much that it overwhelmed the seafood
> >flavor.
>
> >Most of the recipes I've found on the intarwebs make me think they'd
> >turn out to be fishy whitish gelatin.
>
> I made this one a few months ago. * * It was some great eating- but
> damned expensive and a PITA.
>
> http://www.idealchef.com/recipe/lobster-sausage-1.html
>
> My notes say "delicious-but cooking was a problem-make more uniform
> and be sure they are cooked through"
>
> They were my 3-4th attempt an *any* sausages and I used saran wrap as
> the directions described. * * I 've got some sausage casings for the
> next time and I think that will make life easier.
>
> Jim

Don't use the sausage casings and you don't need to pipe into the
Saran Wrap. Place a quantity onto the Saran and mold it with your
hands. Then wrap and twist the ends. Put in the refrigerator for a
few hours to set. Then cook.

http://www.richardfisher.com

Chemo wrote:

> For someone who can't find a lasagna recipe, it's not surprising it's
> too complex for you.

Ever heard this one? "Never put mushrooms in lasagna." I immediately
tried it and everybody liked it. (You have to cook them first, natch.)