Seafood Hot Dogs with Sweet Mustard Sauerkraut

Total Time:
1 hr 10 min
25 min
45 min

6 servings

  • 3 egg whites
  • 1/2 pound scallops, chopped
  • Salt and freshly ground black pepper
  • 2 cups heavy cream
  • 1/2 pound cleaned and deveined shrimp, chopped
  • 1 pound sea bass fillet, cut into 1/4-inch cubes
  • 1 pound salmon fillet, cut into 1/4-inch cubes
  • Cayenne pepper, to taste
  • Pork casings, cleaned and soaked
  • Fish stock or water, for poaching
  • 1/4 cup canola oil
  • 1 medium red onion, diced
  • 2 cups well drained sauerkraut
  • 4 tablespoons sweet mustard
  • 4 teaspoons chopped fresh tarragon leaves
  • Cook's Note: all ingredients should be as cold as possible.

  • In a blender combine the egg whites, scallops, and salt and pepper, to taste. Blend until a puree is formed, then slowly add the heavy cream. When thoroughly mixed, pour into a metal bowl and put over a bowl of ice water.

  • Add the shrimp, sea bass and salmon to the scallop mixture and gently fold to combine.

  • Cook's Note: At this point you can do a test with the finished mixture by bringing a small saucepan of water to a boil over medium heat and adding a small amount of the mixture. Reduce the heat and simmer until the mixture floats to the top. Cool it in a bowl of ice water and taste. This will tell you if you've seasoned it correctly before you stuff the mixture into the casings.

  • Stuff the seafood mixture into the pork casing, and tie into 4-inch links. In a medium saucepan, bring the fish stock or water to a simmer over low heat. Add the links and poach gently until cooked through.

  • In a large skillet, over medium heat, heat the oil, then add the red onion and cook until translucent. Add the sauerkraut and mustard and cook for 4 minutes, then add the chopped tarragon.

  • To serve, add a little sauerkraut to each plate and top with 2 seafood hot dogs.

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    Recipe courtesy of Food Network Kitchen