FOR LOW-AND-SLOW FLAVOR, MINUS THE WAIT. SHOP SMOKING CHIPS »
All questions

HELP: have spent all day making Chanterelle's seafood sausage. Can't get it into casing.

What can I do with this gorgeous seafood mousse? How else can I cook it? In ramekins? I will be making a beurre blanc to top it off.

Emily is a trusted source on General Cooking.

asked over 3 years ago
7 answers 1581 views
549d9fb3 53ef 4170 b68e 8bae2e055be7  dsc 0048b
added over 3 years ago

Emily if you don't get an answer try tweeting Mrs. Wheelbarrow!

53573b8d 4bf0 4ffd 843d b2e617cfeb6b  dscn3274
inpatskitchen

Pat is a trusted home cook.

added over 3 years ago

Could you use plastic wrap as a casing for each sausage, poach and chill as directed and then proceed with the recipe? I'd hate for you to lose all that lovely seafood! healthierkitchen is right tho...try messaging Mrs Wheelbarrow for expert advice.

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002
em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

thanks y'all. i was thinking about cooking them as a flan, then tweeted mrs wheelbarrow and she said to cook as bain marie terrine. all prepped now! HUGE thanks. inpatskitchen, YES...i was going to just die if i'd had to lose the seafood. it's my husband's birthday, and i had everything so well prepared except for cross-referencing the casing diameter with my pastry bag tips. AAAARGH!

Dcca139f 78d5 41a3 b57b 6d6c96424a1c  img 7818
added over 3 years ago

I was about to offer up my sausage stuffer that's collecting dust in my basement but that would've required you trekking all the way to Arlington. Clearly, everyone here is much better at trouble-shooting than I am. Glad you found a good solution! : )

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002
em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

thank you, emily! i have a sausage stuffing attachment but it utilizes a grinder/strainer thing (my brain is no longer functional today), and i hated to do that to the beautiful chunks of lobster and such studding the mousse.
as an aside, i'd love to meet you sometime. we are so close to one another. :)

B1ff7c6d 1bd4 41c2 a1a7 c1080efe383f  cathybarrow allrecipes e 2014
MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

added over 3 years ago

Hi Emily, I'm glad we connected on Twitter. Placing the mousse in a terrine, and then into a bain marie (Place the terrine in a roasting pan and slide into a 325° oven. Pour boiling water around the terrine until it's about halfway up the sides of the terrine.) As inpatskitchen said, you can also use plastic wrap to form "sausages" and poach in a deep pot of water set at a slow simmer.

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002
em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

y'all, the bain marie was a perfect solution. looooovved these wonderful treats tonight. many thanks!