tag:blogger.com,1999:blog-7173052990851751381.post2153239245152463516..comments2024-03-28T15:41:58.971-04:00Comments on Food Wishes Video Recipes: Seafood Sausage – Behold, the Rarest of All the SausagesChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger43125tag:blogger.com,1999:blog-7173052990851751381.post-26725101706892759302019-08-17T12:22:35.116-04:002019-08-17T12:22:35.116-04:00I've made seafood sausage before using natural...I've made seafood sausage before using natural casing and had excellent results. So I couldn't wait to try this one out. It was as expected .. AMAZING! I mixed in a half of a scotch bonnet pepper (seeded and finely chopped) and some fresh mango to add a little sweet acidity to it. For the fish I used mahi-mahi, salmon and lobster. It has become a favorite by all of our group that motor our boats to the sandbar for sunset cruises here in Miami. A pureed mango chutney serves as a dipping sauce and as a side dish I offer a simple Korean slaw.Anonymoushttps://www.blogger.com/profile/15356815677266879437noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1230534610204102102019-04-23T09:13:22.399-04:002019-04-23T09:13:22.399-04:00Has anyone tried freezing these?Has anyone tried freezing these?Jeanahttps://www.blogger.com/profile/13117208723899267555noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61605796358727325732018-10-13T14:29:04.198-04:002018-10-13T14:29:04.198-04:00Chef John, tried your Sea Food Sausage, and I was ...Chef John, tried your Sea Food Sausage, and I was very surprised on its flavor and texture. I decided to call it "Salsiccia di Nettuno" That way my friends are impressed when they ask, what is it called!<br /><br />To end this little note, all I can say is "ENJOY"Anonymoushttps://www.blogger.com/profile/09792828540390266031noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-22165618016597017242018-08-11T19:19:27.741-04:002018-08-11T19:19:27.741-04:00 Yes, they will explode indeed. Afterwords, the te... Yes, they will explode indeed. Afterwords, the texture is a little bit off but they still taste excellent. Be forewarned the salmon certainly takes the front seat and this recipe. mwhitcrafthttps://www.blogger.com/profile/16768656737150823532noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87680063445051972632018-08-11T19:18:51.259-04:002018-08-11T19:18:51.259-04:00 Yes, they will explode indeed. Afterwords, the te... Yes, they will explode indeed. Afterwords, the texture is a little bit off but they still taste excellent. Be forewarned the salmon certainly takes the front seat and this recipe. mwhitcrafthttps://www.blogger.com/profile/16768656737150823532noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-8425704205534336942018-07-09T16:50:40.315-04:002018-07-09T16:50:40.315-04:00These have become a favorite for us. I've used...These have become a favorite for us. I've used all kinds of fish and both shrimp and scallops and they always turn out well. My first batch may have exploded a little (they still tasted wonderful) but I have since learned to be firm with the mixture when shaping and wrapping the sausages. We like these with pureed cauliflower and some sliced tomatoes. Thank you Chef John.Anonymoushttps://www.blogger.com/profile/10927565525812566110noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-82708651534970382712018-04-16T08:13:24.690-04:002018-04-16T08:13:24.690-04:00Looks easy to make, I will try this for my daughte...Looks easy to make, I will try this for my daughter soon. thanks for sharing the lovely ideas.<br />Anonymoushttps://www.blogger.com/profile/06934030970703756787noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10959208700248344922018-04-14T10:10:07.294-04:002018-04-14T10:10:07.294-04:00This was very easy to make. Enjoy the seafood saus...This was very easy to make. Enjoy the seafood sausage will make again. <br />Anonymoushttps://www.blogger.com/profile/01509469999806421530noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11144186843125401922018-04-06T13:20:47.873-04:002018-04-06T13:20:47.873-04:00I must admit - I have never tried making homemade ...I must admit - I have never tried making homemade sausages, Chef John! And while this will be my first time, I am excited to give your recipe a shot. Fingers-crossed I can get the same outcome as yours, if not close. It looks so enticing and worth the effort so I will definitely try making these!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-38643626909860957062018-03-19T11:19:15.422-04:002018-03-19T11:19:15.422-04:00I tried the same thing but with dill instead of pa...I tried the same thing but with dill instead of parsley.. it was awesome.<br />I also tried a version half beef - half bacon which ended up being quite good! :)Anonymoushttps://www.blogger.com/profile/06783789419998892490noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45322775513933554462018-03-18T15:02:11.750-04:002018-03-18T15:02:11.750-04:00These sound great, but my wife is allergic to egg ...These sound great, but my wife is allergic to egg whites. Any way of making the sausages with a different binder?FishFanhttps://www.blogger.com/profile/09327578849029888495noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12022098942803960712018-03-16T07:27:48.357-04:002018-03-16T07:27:48.357-04:00After blending this mixture, I folded in two diced...After blending this mixture, I folded in two diced medium scallops. Because I am the Seafood Wonk of by Boudain Blanc.BrunoSixhttps://www.blogger.com/profile/11812401715858737823noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60190217387933608072018-03-11T16:02:47.573-04:002018-03-11T16:02:47.573-04:00These taste awesome! I used sage and tarragon ins...These taste awesome! I used sage and tarragon instead of parsley.<br /><br />Mine expanded quite a bit, and didn't stay in the plastic wrap. Too many air pockets, maybe? Or maybe I put in too much bread crumb? When I pulled one of the sausages out of the boiling water, one end of the tin foil unfolded, and with a mighty 'floof!' half the sausage launched out of the tin tube like a fishy cannonball from a pirate's cannon, leaving a trail of savory meat fragments across the counter and the nearby fruit basket. The unintentional weaponization of herby sea puree would have struck terror into the heart of Neptune himself!<br /><br />As a side note, these are good on apples.Hawkdochttps://www.blogger.com/profile/08121767997991718975noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23782095792182380952018-03-10T13:59:20.686-05:002018-03-10T13:59:20.686-05:00🤭🤭🤭 pill lol love CJ! 🤭🤭🤭 pill lol love CJ! Anonymoushttps://www.blogger.com/profile/02976293634646802066noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-43036819894086076912018-03-07T02:52:13.341-05:002018-03-07T02:52:13.341-05:00Josh P. You sound like a real pill. I'm sure t...Josh P. You sound like a real pill. I'm sure there are many other video recipe producers that use less. Go watch them. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-89946946783492701582018-03-03T12:53:55.925-05:002018-03-03T12:53:55.925-05:00If done by Sous Vide, I'd recommend 135 F.If done by Sous Vide, I'd recommend 135 F.Rickhttps://www.blogger.com/profile/01079233373080102190noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-53051717254603095242018-03-02T17:49:32.559-05:002018-03-02T17:49:32.559-05:00I'd like to see a lot of these recipes with ou...I'd like to see a lot of these recipes with out so much wasteful plastic and foil. Josh P.https://www.blogger.com/profile/03372174753339327156noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39966526142938803862018-03-02T15:46:56.530-05:002018-03-02T15:46:56.530-05:00Would these hold up on a grill?
Would these hold up on a grill?<br />Anthony Vaianahttps://www.blogger.com/profile/14024024281865800683noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9701546354668153962018-03-02T11:30:49.920-05:002018-03-02T11:30:49.920-05:00What about using a traditional meat grinder for a ...What about using a traditional meat grinder for a corser texture? Would you mix in the other ingredients after grinding? had2beAmomhttps://www.blogger.com/profile/12598713040814588131noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63589352615164306392018-03-02T01:27:22.544-05:002018-03-02T01:27:22.544-05:00Wow, this is a recipe that I didn't expect but...Wow, this is a recipe that I didn't expect but will try it. Seafood sausage - you are one of the recipes that I was dreaming, and you came to life at 2018. Yummy!doraima29https://www.blogger.com/profile/10749351996736478204noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-68688681491006651102018-03-01T23:07:47.000-05:002018-03-01T23:07:47.000-05:00O!M!G!
Chef John ! Thank you Thank you ! I just ma...O!M!G!<br />Chef John ! Thank you Thank you ! I just made this for tonight. It is so good ever before ! I can't believe it !<br />I am Japanese living in US 30 years now. <br />This recipe reminds me similar we call " KAMABOKO" in Japanese. Fish cake.<br />But this is more tasty with Lemon butter sauce !!<br />Definitely my repeating recipe ever ! Thank you so much !!<br />Anonymoushttps://www.blogger.com/profile/03685953282754773336noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84246829694609195002018-03-01T16:33:46.374-05:002018-03-01T16:33:46.374-05:00This looks amazing!!! Thanks for the detailed inst...This looks amazing!!! Thanks for the detailed instructions.Evalinehttps://www.blogger.com/profile/12820455386922167585noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-14736654580367879382018-03-01T15:12:38.712-05:002018-03-01T15:12:38.712-05:00bangers and mash, whet could be better?
fascinatin...bangers and mash, whet could be better?<br />fascinating recipe, I'll get back when I've had a go.Chrishttps://www.blogger.com/profile/07117962142862425179noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-11898843234255959112018-03-01T14:46:15.730-05:002018-03-01T14:46:15.730-05:00Hello chef, long time watcher first time poster. W...Hello chef, long time watcher first time poster. Was curious about substitutions for sole as it's not available to me and if a short marinade in wine would be okay. Thanks in advance.<br /><br />Anonymoushttps://www.blogger.com/profile/08889851143834654168noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-31175303785213686982018-03-01T09:52:16.168-05:002018-03-01T09:52:16.168-05:00quenelle?quenelle?timhttps://www.blogger.com/profile/00941157839282107833noreply@blogger.com