Seafood Sausage
Make seafood sausage using sole, salmon, and shrimp. The sausage is served with a simple lemon butter sauce.
The ingredients are mixed together, then chilled before being cooked in water. After cooking, the sausages are browned in butter and served with the sauce.
The sauce is made with lemon juice, water, and cold butter.
By Nadia Kovalenko
Posted October 22, 2026Share
Time
Calories
Servings
Difficulty
Description
Make seafood sausage using sole, salmon, and shrimp. The sausage is served with a simple lemon butter sauce.
The ingredients are mixed together, then chilled before being cooked in water. After cooking, the sausages are browned in butter and served with the sauce.
The sauce is made with lemon juice, water, and cold butter.
Quick Tip Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Ingredients 16
2 tablespoons butter, or to taste, divided
2 tablespoons minced shallot
8 ounces boneless, skinless sole, chilled and cubed
1 (4 ounce) skinless salmon fillet, chilled and cubed
4 ounces shrimp - chilled, peeled, deveined, and chopped
2 tablespoons plain dry breadcrumbs
4 large egg whites
1 large egg
2 teaspoons kosher salt
2 pinches cayenne pepper, or to taste
2 tablespoons chopped Italian parsley
2 tablespoons water
1 lemon, juiced
2 tablespoons cold butter
1 tablespoon chopped Italian parsley
salt to taste
Instructions
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1
Melt 2 teaspoons butter in a skillet over medium-high heat. Cook shallots until soft and sweetened, about 5 minutes. Let cool to room temperature.
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2
Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley.
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3
Cover processor and pulse on and off until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
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4
Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions. Fold the ends back. Repeat with the remaining sausage mixture.
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5
Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes.
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6
Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve.
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7
Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks.
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8
Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages.
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9
Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.
Nutrition Facts
Servings 4
Amount Per Serving
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Calories 284 kcal
% Daily Value *
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Total Fat 17g
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Saturated Fat 9g
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Cholesterol 165mg
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Sodium 1285mg
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Total Carbohydrate 7g
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Dietary Fiber 2g
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Protein 28g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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