Seafood Sausage with a Creamy Shallot Sauce

Course:

Appetizer

Practical information

Prep time

20 min
Cooking

1 h 05
Difficulty

Pause

1 h
Ready in

2 h 25
Price

Recipe
Comments (0)

Traditionally, cervelas in France were sausages made from pig’s brains, or cervelle — thus the name. Nowadays, it is not uncommon to find versions of cervelas made from other parts of the pig. The term cervelas in this recipe refers to the shape of the sausage — not the forcemeat. In fact, the forcemeat is really a seafood mousseline shaped like a sausage.

Recipe's Ingredients

1 egg, beaten
1 order seafood sausage
1 order shallot cream
1 order fried onions

1 order chives garnish
corn oil
80 g sandwich bread

Recipe preparation steps
1

Trim the crust from the pain de mie and process the bread in a food processor until uniform crumbs are produced. The bread needs to be dry, but not rock hard. I usually will cut the bread into 1" cubes before processing. If the bread is too soft, I let it sit out on the counter for a few hours before I make the crumbs.
2

Place the crumbs in a shallow dish and the beaten egg in another.
3

Carefully unwrap the chilled sausages and dry, if necessary, on absorbent paper. Dip each sausage, in order, in the beaten egg. Allow the excess to drain off, and then generously coat each sausage with bread crumbs. Shake off any excess crumbs. Set the sausages aside on a plate until the oil is ready.
4

The sausage can be coated an hour or so in advance and kept in the refrigerator until needed. Fill a large, non-stick sauté pan with oil to a depth of one-eighth inch deep and place the pan over medium heat. Gently sauté sausages until golden on all sides. Drain each sausage on absorbent paper.
5

They may be keep warm in a 170ºF oven for up to an hour. The serving plates can be warmed in the same oven.
6

Place 2 tablespoons of sauce in the center of each serving plate and spread it into a 4" circle. Cut each sausage into two, with a serrated knife, on the diagonal. Arrange two sausage halves on top of sauce. Garnish each pair with a few fried onions and four or five pieces of chive. No matter how you arrange the sausages, be sure to serve them immediately.
Ready !