FISH SAUSAGE RECIPE

Steps:

• Place food processor bowl and blade in the freezer for 30 minutes. Meanwhile, boil the white wine in a small pot over high heat until syrupy. Stir in 1 teaspoon curry powder, let cool and then chill in the refrigerator. 
• Rinse perch fillet, pat dry and cut into small pieces. Separate eggs (reserve the yolks for another use). Combine egg whites and fish in food processor and puree until smooth. 
• Fill a large bowl with a generous amount of ice, then rest another bowl on top. Pass fish mixture through seive into bowl, pressing on solids with a spoon to extract as much liquid as possible. 
• Whisk chilled soy creamer into strained fish mixture until combined, then set aside to chill. 
• Rinse chives, shake dry and finely chop. Add chives and chilled white-wine reduction to the fish mixture. Season with salt and pepper. Refrigerate for 30 minutes.
• Flush sausage casings repeatedly with cold water. Fill a pastry bag fitted with a large tip with fish mixture. Pipe mixture into one end of casing, pressing to remove any trapped air. Tie that end of casing with kitchen twine.
• Continue filling casing with remaining fish mixture, pressing to remove air bubbles. Separate into 10 small sausages, twisting between each and tying with twine. Prick sausages several times with a pin and refrigerate 30 minutes.
• Peel the onion and chop finely. Heat the oil in small pot over medium heat. Cook the onion until translucent, about 5 minutes. Squeeze juice from orange and measure out 75 ml (about 1/3 cup) juice.
• Add ketchup and orange juice to onion, sprinkle with remaining curry powder and bring to a boil. Season with Tabasco, salt and pepper.
• In a wide pot, bring about 5 liters (approximately 5 quarts) salted water to 70°C (approximately 160°F) on a thermometer (if the water is too hot the sausage will toughen). Add sausages, cover pot with a kitchen towel and let steep until fish mixture cooks through, about 15 minutes. With a skimmer, lift out sausages and tranfer to plates. Serve immediately with the sauce.

Steps:

• Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
• Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
• Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
• Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
• Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
• Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
• Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
• Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
• Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.