Article: Seafood Sausage

Seafood Sausage

10 servings (makes 20 to 25 5-inch sausages)

This sausage is a delicately emulsified mousseline, encased in plastic wrap for poaching. Do not overpoach or you will create a broken-mousse mess.

These do not freeze well; they'll get too watery.

From chef Jamie Stachowski.

8 ounces scallops, patted dry

8 ounces peeled and deveined (uncooked) shrimp

2 large egg whites

2 cups heavy cream

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