Shrimp Sausage


  • 1 lb medium shrimp, peeled and deveined
  • 1 cup small shrimp, peeled
  • 1 large egg white
  • 1 and 1/2 cups heavy cream
  • 2 tsp kosher salt
  • 1/2 tsp white pepper
  • 1 tbs fresh parsley, chopped
  • 1/2 tbs chopped chives
  • 6 feet sheep casings soak in warm water for 30 minutes, then rinsed, or plastic wrap.
This sausage contains a puree of shrimp along with large shrimp chunks and herbs and spices.

  • Add the medium shrimp and egg white to the food processor and with the processor running slowly add the cream, then the salt and white pepper.
  • Add the mixture add to a bowl and fold in the  parsley, chives and whole small shrimp.
  • Stuff the mixture into the sheep casings and twist and form into 4 inch links.
  • Poach in 170 degree water for about 10-12 minutes until and internal temperature of 135 degrees is reached.
  • Alternatively you may use the plastic wrap to form a cylinder, twist and tie the ends tightly, then poach in water.
  • Makes about 20-25 (4 inch) links.

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