Anyone ever make crappie sausage?

Crappie sausage might be good but I have never heard of fish sausage.
Let me know if you have.

Boudin is a Cajun sausage made with rice and meat, crawfish or shrimp. That would work, though I don't know that crappie have enough flavor to make a good boudin. I've made crawfish and it's really tasty. - Roberta

Crappie sausage?? That doesn't even sound good.:eek:

Roberta the stuff you are talking about is made with Pig Liver and all the rest of the stuff or that is how I seen em making it on the TV show Dirty Jobs I didn tknow that till then but it tasted pretty good even if it is Pig Liver !!!!!!

Boudin can be made with many things. I have a recipe for it and but only made the crawfish type.The casings are mostly filled with rice, with some green onion, spices and whatever meat you want to use for flavor.

Sausage has always been made with leftovers, in an effort not to waste anything. I grew up in a German-Irish household that ate johnny-in-the-sock (blood sausage), braunsweiger, liver pudding, etc. Boudin is tame by comparison :-) - Roberta

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