WOW, had problems posting last night and earlier. Hope this one gets posted.
Here's the recipe for the seafood sausage. It is very, very good. the original recipe was intended to accompany pasta, but I've done it with several other things. Usually grill it in the end. but thought smoking would be good too. What do you think?
Florida Governorï¿½s Cup For Seafood Excellence
Thistle Lodge Restaurant
Peter Harmon C.E.C.
10 ea. Shrimp, (16-20 ct) peeled and deveined
10 ea. Large/Jumbo Sea Scallops, large muscles removed
3 ea. Green Scallions
3 toes Garlic
1 ea. Shallot, minced
1 tsp. Salt
1 tsp. Pepper
1 tsp. Garlic Powder
1 tsp Fresh Thyme
2 ea. Eggs (large)
3 ft. Pork Casings
Puree ï¿½ shrimp and ï¿½ scallops. Place in stainless steel bowl. Coarsely chop remaining shrimp and scallops. Slice scallions, mince garlic and shallots and add seasonings. Add eggs and mix well. Put mixture into pastry bag or sausage stuffer and pipe into pork casings. Makes 12 ea., 3 inch sausages.
Poke holes in casing with fork. Blanch in 150 degree water for 10 minutes. This sets the eggs and sausage shape. One might grill until warm and lightly browned, but Iï¿½m considering 30 to 45 minutes in the smoker for a smoky flavor.