Seafood Sausage – Food Wishes – Fish Sausage Recipe

Learn how to make Seafood Sausage! You’ll be surprised just how easy it is to make, what are the rarest of all the sausages. Visit https://foodwishes.blogspot.com/2018/02/seafood-sausage-behold-rarest-of-all.html for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Seafood Sausage recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”

Comments

JoJo Mama says:

At the restaurant we tried many styles of seafood “sausages” and finally came to the conclusion a boudin type,rough cut with cooked rice in natural casings was unbeatable…

Marie says:

Il pene di Poseidone Or Weiner di Nettuno. Or just the very tame “Salsiccia di pesce”

Jay Sims says:

It’s like a fish cake.

Ryan Egesdahl says:

“It probably sounds better in Italian.” – Chef John, 2018

Birute00 says:

Oh the return of the freekishly small wooden spoon made an appearance! I have never head of fish sausage, but will give this a try! Thanks Chef John!

chelsey deer says:

Mmm, it’s kinda like fishcake.

MadDannyWest says:

Lmao that Nipples of Venus callback at the end

50hellkat2 says:

I could think of some plate presentations on this that would get you demonetized. Involving mashed potato mound placement.

Dr. Karate, Dinosaur Hunter says:

Thanks, Food Dad!

koolerthanapolarbear says:

that final plate looks amazing! the seafood sausage kinda reminds me of the japanese naruto

slidewithme says:

That tiny wooden spoon just tickled me in all the right places.

COMRADE MARK NOBOT says:

Call it Mar a Log-o

Summer Shore says:

Food Wishes Can We Bake These?

Jose Francisco Medeiros says:

Looks good Chef John!

SmileeBandit says:

Super fancy fish cake!!!

Treyon Daren says:

that looks fkng good…. gonna try and not mess up

Vikas Ahuja says:

sea-blunt

LindsayGlitters says:

tbh I think the world needs more recipes that include fish-ears

SNEHA SRIRAM says:

can we store these sausages in freezer ?? and if yes for how many days we can store

Karichi Du Soleil says:

These look and sound so good! <3

Brian Bock says:

Fish loaf.

COMRADE MARK NOBOT says:

Call it Mar a Log-o

swirlingabyss says:

Damn chef. I’ve been a fan of your videos for a long time, but you really packed in the filler to stretch this one out to that ten minute mark. Stop blabbing and cook.

Albert Vanderlyn says:

Looks delicious !

Enroth186 says:

Chef John can you please do a recipe for a great Salisbury Steak?

Albert Valencia says:

Wow! I’ve never had seafood sausage before, but now I can’t wait to make this!

S Kim says:

Basically Japanese Oden without the deep frying. Looks delicious. Can’t wait to try to make it.

Fourthgirl says:

Schlong of the Sea!

Niamh O'Connor says:

1:14 Amen

Kenya Nelson says:

I laughed so hard at weiner of Neptune, what am I 11 years old?! Great recipe, I will try this soon.

paulus matusevicus says:

You are the Mufasa of your sea food kielbasa!

ad mobile4 says:

Is the foil redundant? Also looks like a good time for sous vide!!

James Arrol says:

you are the culinary genius of your Poseidon pen!s

Pablo Fernandez says:

If you pass from “fishy chorizo” because it really does not help, you can always go for “Organic Italian Kamaboko”, naming a sausage can’t be lazier than that.

Chris Pyk says:

How would this recipe change if I wanted to use a sausage grinder instead of a food processor?

Kalyan Das says:

Simply delicious

Wendy Rowland says:

Why does the salt have to be Kosher?

Salid Garcia says:

Hi Chef!! Love you!! Can you please point me to (not sure if you’ve made it already) or make a video with a recipe for the steak made for tacos on those Mexican taco trucks… again love all of your videos and can watch them all day long!!

Jeffrey W says:

I’m thinking these on the grill with a hint of smoke will be a showstopper.

Robert Sistrunk says:

agimus aut Neptunium
Wiener of Neptune n Latin

CharBezwingerOrom says:

I would assume you could also refrigerate them to make them hold vor a very long time. Right? Great recipe btw :)

Paul McClure says:

If we had an immersion circulator, would you recommend doing these sous vide? If so, what temp would you cook them at?

Mirch Shake says:

Awesome

Bruno Marseille says:

*A Lesbian’s Dinner Dilemma*

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