Snapguide

How to make seafood sausage in a combitherm oven

Use the small and versatile Alto-Shaam 4.10 CT Express Combitherm to make a unique, signature dish.

44
STEPS
INGREDIENTS
Gather mise en place.

Gather mise en place.

Rough chop scallops and shrimp (remove tails). Combine scallops and all but 1/4 of chopped shrimp in food processor. Add eggs, heavy cream, green onion, salt, and pepper. Process until smooth.

Rough chop scallops and shrimp (remove tails). Combine scallops and all but 1/4 of chopped shrimp in food processor. Add eggs, heavy cream, green onion, salt, and pepper. Process until smooth.

Fold remaining chopped shrimp and red pepper into the mousse.

Fold remaining chopped shrimp and red pepper into the mousse.

Place a sheet of plastic film on a flat surface. Place portion of mousse onto plastic.

Place a sheet of plastic film on a flat surface. Place portion of mousse onto plastic.

Roll mousse in plastic to form a cylinder.

Roll mousse in plastic to form a cylinder.

Tie off one end of cylinder.

Tie off one end of cylinder.

Twist plastic to form sausage.  Tie off the other end.

Twist plastic to form sausage. Tie off the other end.

Place in 4.10 combi oven.

Place in 4.10 combi oven.

Low temp steam at 170F (77C) for 17 min.

Low temp steam at 170F (77C) for 17 min.

Remove from plastic wrap.

Remove from plastic wrap.

Slice and serve. The sausage can also be browned in some butter for added texture/flavor.

  • 2.0lb Shrimp, peeled, deveined
  • 4.0 Diver scallops
  • 0.5 Red bell pepper, brunoise
  • 4.0 Green onion, chopped
  • 2.0 Eggs
  • 0.0c Heavy cream
  • 1.0tsp Kosher salt
  • 0.0tsp White pepper