Thread: Anyone ever make crappie sausage?

Roberta...I love boudin sausage. Do you have any recipies that do not include blood or liver? I have had it before and it was fantastic!! I'm even willing to try Crappie-Boudin! Who knows...you might be on to something!

SEAFOOD BOUDIN
from Emeril Live

Ingredients needed:

* 1 pound crawfish tails
* 1 pound peeled and deveined shrimp
* 1/3 cup minced shallots
* 1/2 cup heavy cream
* 1/4 cup brandy
* 1 1/2 teaspoons salt
* 1/2 teaspoon cayenne
* 1/4 teaspoon freshly ground white pepper
* 3 cups cooked medium-grain rice
* 2 tablespoons finely chopped parsley
* 1 1/2-inch diameter casings, about 4 feet in length
* 1/4 teaspoon black peppercorns
* 1 yellow onion, quartered
* 4 lemon slices
* 1 bay leaf
* 4 tablespoons butter
* Mustard Cream Sauce


In a food processor, combine the crawfish, shrimp, shallots, cream, brandy, salt, cayenne, and pepper. Turn the mixture into a mixing bowl. Stir in the rice and parsley.

Using the feeding tube on a mixer, stuff the seafood mixture into the casings to make 3-inch links. Bring a large saucepan of salted water up to a boil. Add the peppercorns, onion, lemon slices and bay leaf and cook for 2 minutes. Add the sausage and poach until firm to the touch and plump, about 5 minutes. Remove from the water and let cool. In a large saute pan, over medium heat, melt the butter. Pan-fry the sausage for 3 to 4 minutes on each side. Remove from the pan and keep warm.

To serve, spoon the sauce in the center of each plate, and top with sausages. Serve immediately with Mustard Cream Sauce.

Yield: 8 servings