I was wanting to do a seafood(crab/lobster) "cake" sausage. Would it be better to leave it chunky, partially chunky, or emulsified? Would you smoke till cooked or not use smoke at all? Any thoughts would be appriciated!
Original Post
Replies sorted oldest to newest
After amny thoughts,(ALONE I might add!!!???!), I was wondering if veal would be a "filler" to set enough to keep chowder/lobster bisque/etc. together once smoked. I would like it to have a texture once done like a sausage or braut or hot dog even. I feel like I need a low taste but quality filler to not fight with mellow tastes of what I'm for. Jamey
I just did a google search for seafood sausage and came up with a bunch. One used shrimp, scallops and lobster and egg whites for a filler...Good luck
Thanks. I figured I would search here before the internet. Moma told me to stay away from "those" type of girls! LOL 
Seafood is an excellent source of many important minerals, including iodine, zinc, potassium and phosphorus. It is also rich in many vitamins, especially the B group.