Recipe courtesy of Nunzio Alioto
Seafood Sausage
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- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 339
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 38 g
- Cholesterol
- 3044 mg
- Sodium
- 706 mg
- Total: 1 hr
- Prep: 25 min
- Cook: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 339
- Total Fat
- 19 g
- Saturated Fat
- 4 g
- Carbohydrates
- 4 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 38 g
- Cholesterol
- 3044 mg
- Sodium
- 706 mg
Ingredients
Directions
Special equipment:
Sausage stuffer machine- Peel and clean prawns, dice into small chunks about 1/4-inch along with scallops and rock shrimp. Place into mixing bowl, add half the amount of tomatoes, also half amount of basil. Except for the capers, add remaining ingredients, mix well and set aside. Place casing in a sausage stuffer machine and make sausages about 6 inches in length. Blanch in simmering water, do not over cook.
- Heat olive oil in a hot skillet. Brown both sides and cook through. Place each sausage in a serving bowl (1 per person), and serve with the remaining diced tomato, basil, and capers poured over the sausage.
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