Grilled Seafood Sausage with Beurre Blanc Sauce
‘Stolen with permission’ from Chef David Waltuck, Executive Chef of Chanterelle in New York City, this recipe is a great variation on your typical idea of sausage. A master of the French classical techniques, Waltuck has step-by-step instructions for our home chefs to prepare this exciting and unique seafood sausage. Served as an appetizer at Chanterelle, Grilled Seafood Sausage with Beurre Blanc Sauce is a specialty that residents and visitors of the Big Apple won't want to miss, but for those outside of the city, here's how to make your own!
About the chef: David Waltuck first began cooking while attending City College in the early 1970s. After graduating with a degree in Biological Oceanography, he briefly attended the Culinary Institute of America and spent two years as lunch chef at La Petite Ferme in New York City. Waltuck opened Chanterelle at the age of 24 with his wife Karen in a then-remote section of SoHo. Soon, a diverse crowd was gathering nightly at this jewel of a restaurant to savor its exquisite combination of atmosphere and sumptuous dining.
With a menu that changes monthly, Waltuck employs local farmers for the freshest seasonal produce. He has long taken advantage of the best ingredients available, seeking out the nation's small producers and the finest suppliers of fresh seafood, domestic and imported game and, of course, wild mushrooms. His extensive travels have also influenced his cooking style; although he remains firmly based in the French classical technique, he incorporates diverse flavors from Europe and the Far East. A signature dish that has appeared on the menu since day one is the Grilled Seafood Sausage, a combination of lobster, scallops, and shrimp.
A New York Times critic noted, "The Chef's hallmark is a kind of serious simplicity, each plate built with layers of flavor that resonate with each other ... [his] style ... is at once tethered to classic French techniques yet contemporary, inventive and unfailingly personal...."
2 Harrison Street
New York, New York 10013
212 966 6960
Grilled Seafood Sausage with Beurre Blanc Sauce is served at Chanterelle for $16 as an appetizer.
This recipe makes 8 restaurant servings.
*Beurre Blanc Sauce Ingredients:
1/4 cup finely chopped shallots
1/4 cup red wine vinegar
1/2 bottle white wine
3 Tbsp heavy cream (preferably not ultra pasteurized)
3/4 lb cold sweet butter cut into small cubes
Grilled Seafood Sausage Ingredients:
2 egg whites
1/2 tsp salt
2 lbs tilefish or seabass filet, cut into 1/2" cubes
2 cups heavy cream (preferably not ultra pasteurized)
Note: Make sure all the above ingredients are very cold
1 lb fresh shrimp, peeled, deveined and coarsely chopped
1 lb sea scallops, coarsely chopped
2 1.5 lbs lobsters, cooked, shelled and coarsely chopped
2 oz pignoli (pine) nuts, toasted
Pork casing, cleaned
Steal This Recipe® Step-by-Step Instructions for the *Beurre Blanc Sauce:
In a non-aluminum pot, reduce vinegar, white wine, and shallots until almost dry.
Add the cream and reduce again by half.
Over a low heat, whisk in the butter.
Season with salt and pepper.
Add additional vinegar if needed.
Steal This Recipe® Step-by-Step Instructions for the Grilled Seafood Sausage:
In a blender combine egg whites, salt, and fish.
Puree, gradually adding the heavy cream.
Pour mixture into a metal mixing bowl.
Add shrimp, scallops, lobster and pignioli nuts.
Mix well and season with the salt, cayenne pepper, port and brandy to taste.
Stuff the mixture into the pork casings.
Tie into sausage links about four inches long.
Poach in water over a low fire until thoroughly heated and water has approached the simmering point (Important: do not allow water to boil or the sausages will burst).
Remove from fire and allow it to cool in the poaching liquid.
Steal This Recipe® Step-by-Step Instructions for Serving:
Preheat oven to 350 degrees F.
Slash the top of the sausages in intervals and brush with butter.
Broil until just browned.
Place in oven until warmed through.
Serve over *Beurre Blanc sauce.