Not all sausage is created equal. In fact, sausage doesn’t even have to be made of meat. Seafood sausage is a succulent alternative to the usual high-fat, high-calorie pork or beef sausage. Seafood sausage is a great summer grill option when you don’t want meat because it is lighter and tastes better. If you’ve never had seafood sausage before, don’t worry. Here are some tips on how to make it yourself, along with three healthy recipes.
Seafood sausage is an innovative twist on the traditional sausage that is growing in popularity. But what exactly is seafood sausage made of? In this in-depth article, we’ll explore the key ingredients that go into making these unique links, from the types of fish and shellfish used to the seasonings and binders that bring it all together.
The Main Seafood Components
Seafood sausage gets its name from the fact that it substitutes fish and shellfish for the meat you’d find in a pork or beef sausage There are a few key types of seafood used to make these sausages
White Fish
Tender white fish like sole, tilapia and cod serve as the base for many seafood sausage recipes. Their mild flavor and delicate texture provide the “meat” of the sausage when ground up. White fish gives seafood sausage its distinctive lightness.
Salmon
Fattier fish like salmon are often used to mimic the fat content you’d get from pork. The salmon contributes richness and heart-healthy Omega-3s. Without some fatty fish included, seafood sausages can end up dense and dry.
Shellfish
Shrimp, crab, lobster, and scallops add sweetness and a subtle brininess to seafood sausage. They also give each bite a pleasant crunch when chopped up and folded into the mixture. Shellfish takes these sausages up a notch.
Binders and Fillers
To transform the chopped up fish and shellfish into plump, firm sausages, some binders and fillers are used. Here are some of the most common:
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Breadcrumbs – Dry breadcrumbs are a staple ingredient to soak up moisture and hold the sausage together. Panko breadcrumbs provide excellent binding power.
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Eggs – Eggs act as a glue to brings all the ingredients together into a cohesive, sausage-like texture. Both egg whites and whole eggs are used.
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Potatoes – Cooked, mashed potatoes are sometimes used in seafood sausage to add substance at a low cost. They also contribute starch to absorb excess moisture in the mixture.
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Fillers like rice or quinoa – Like potatoes, pre-cooked grains can provide bulk and a nice, chewy texture to the sausage filling. They help stretch expensive seafood.
Seasonings and Flavorings
Seafood sausage incorporates herbs, spices, and other flavor-boosting ingredients like:
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Onions – Sauteed onions or shallots lend a savory, aromatic backbone of flavor.
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Garlic – Whether fresh or granulated garlic powder, garlic adds a pungent kick.
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Cayenne or chili powder – A touch of heat from cayenne pepper or chili powder pairs wonderfully with the briny seafood.
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Lemon – Bright, citrusy lemon juice or zest cuts through the richness of fish like salmon.
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Parsley, cilantro or dill – Chopped fresh herbs contribute freshness and color to the sausage mixture.
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Wine or sherry – A splash of white wine or dry sherry can impart a sophisticated, almost European flavor.
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Spices like cumin, paprika or oregano – Warm spices complement and intensify the flavors of the seafood components.
As you can see, there is no single recipe for seafood sausage. By using different types of fish and shellfish, binders, and seasonings, you can create your own unique sausage blend. Next time you fire up the grill or need an appetizer for a party, give seafood sausage a try!
Popular Types of Seafood Sausage
While the variations are endless, here are some of the most popular types of seafood sausage found around the world:
New England Fish Sausage
- Features meaty cod or haddock as the base
- Pork fatback added for richness
- Seasoned with onions, parsley, black pepper
Cajun Shrimp Sausage
- Packed with plump shrimp as the star
- Trinity aromatics like onion, celery, bell pepper
- Zesty Cajun seasoning stands out
Italian Seafood Sausage
- Usually includes a medley of fish and shellfish
- Classic Italian herbs like parsley, basil, fennel
- Punch of heat from crushed red pepper
Thai Fish Sausage (Sai Krok Isan)
- Made from freshwater fish like catfish
- Thai basil, kaffir lime leaves, lemongrass
- Chili flakes bring on the heat
Mexican Seafood Chorizo
- Features fatty fish like salmon or tuna
- Roasted poblano peppers, onions, tomatoes
- Smoky spice blend with ancho chile
Seafood Sausage Nutrition Facts
So how does seafood sausage stack up against pork sausage from a nutrition standpoint? Here’s a nutritional comparison:
Pork breakfast sausage (85g)
- Calories: 263
- Fat: 24g
- Carbs: 1g
- Protein: 13g
- Cholesterol: 68mg
Salmon seafood sausage (85g)
- Calories: 130
- Fat: 6g
- Carbs: 2g
- Protein: 15g
- Cholesterol: 50mg
As you can see, seafood sausage packs in just as much protein as pork sausage, with a fraction of the calories, fat, and cholesterol. The addition of fatty fish like salmon provides a health dose of anti-inflammatory Omega-3 fatty acids. For those looking to reduce their consumption of red meat and processed pork, seafood sausage is an excellent high-protein substitute.
How to Cook Seafood Sausage
Seafood sausage can be prepared using all the same methods you’d use for regular sausage:
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Grilled – Hot grill grates give the outside a nice char while keeping the interior juicy. Brush with oil to prevent sticking.
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Pan-fried – Cook in a skillet with a small amount of oil over medium-high heat until browned on both sides.
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Baked – Bake in a 375°F oven on a parchment-lined sheet pan for 15-20 minutes until cooked through.
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Poached – Gently simmer links in water, broth, or wine until firm. Useful for pre-cooking before grilling or frying.
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Added to pasta, soup, stew etc. – Pre-cooked seafood sausage can be sliced and added to pasta dishes, soups, stews, and more for a protein boost.
Due to the delicate nature of the seafood, it’s best to avoid overcooking. Cook just until the interior reaches 145°F. Undercooking is also risky with raw seafood, so ensure sausage is always fully cooked.
Tips for Making Your Own Seafood Sausage
Want to get creative in the kitchen and make your own custom seafood sausage blend? Here are some tips:
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Keep fish chilled before grinding – Cube fish and return to the fridge until ready to grind. Cold fish emulsifies better.
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Avoid overprocessing – Pulse ingredients in a food processor just until a paste forms. Don’t overmix into a puree. Some texture is desirable.
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Weigh out portions – Use a kitchen scale for accuracy. Don’t eyeball portions of fish and other ingredients.
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Work quickly – Once your sausage mixture is made, stuff immediately into casings. The emulsified seafood can break down quickly.
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Use thin casings – Sheep casings are ideal, as they don’t dominate the delicate filling like hog casings can.
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Cook thoroughly – Undercooked seafood poses safety risks. Use a thermometer and cook to 145°F minimum.
Finally, have fun and get creative! Seafood sausage offers a whole new canvas for culinary innovation.
Frequently Asked Questions About Seafood Sausage
What’s the shelf life of raw seafood sausage?
Raw seafood sausage made at home should be cooked within 1-2 days for maximum freshness and food safety. Commercially prepared varieties may last up to a week when properly refrigerated at 40°F or below. Freeze for longer term storage.
Is seafood sausage gluten-free?
Most seafood sausage recipes don’t inherently contain gluten. However, some binders like breadcrumbs or fillers like pasta/grains would make it not gluten-free. Always check the ingredients list if avoiding gluten.
Can you eat seafood sausage raw?
It is unsafe to eat raw seafood sausage, just as you wouldn’t eat raw pork sausage. Seafood sausage must be fully cooked to an internal temperature of at least 145°F to eliminate bacteria that could cause foodborne illness.
What can I use if I don’t have a sausage stuffer?
You can shape seafood sausage into patties rather than stuffing into casings. Alternatively, you can pipe the mixture into casings using a piping bag fitted with a wide tip.
How long does seafood sausage keep in the freezer?
Properly
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Take care when cooking
Seafood sausage can be cooked the same way as regular pork or beef sausage. In the summer, seafood sausage that is grilled is best. But it can also be boiled, broiled, or cooked in a pan. If your sausage isn’t in a casing, be careful when cooking it because it can easily fall apart. Seafood sausage is a little more delicate than regular sausage.
You might not normally eat seafood sausage in the morning, but it can be a fun addition to a summer brunch. You can serve seafood sausage in a sandwich or hot dog bun topped with tartar sauce. You can serve it with pasta and a light, creamy sauce, or you can serve it hot from the grill with other grilled foods. Just think outside the box—once you try deep-sea sausage, you’ll find a lot of different ways to serve it.
Consider casing — or not
The thin layer of material that holds sausage together is called casing. You don’t need it if you don’t want meat in your sausage. Traditionally, casings are made from pork and sheep, but synthetic casings are becoming more common. Cased sausages look more traditional, but you can also make sausages that are more like patties. Paper can also be used to shape your seafood sausage if you don’t want to use casing but still want it to look like a traditional one.