Seafood sausage has staying power. It’s quite a thing when a restaurant reaches its 25th birthday, still flying high in popular and professional acclaim. Even more noteworthy when one dish has been on that establishment’s menu the whole quarter-century, a dish that’s always in demand and that the owners say they’re not likely to let go.

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FOR THE SAUSAGE FILLING:

2 egg whites
½ teaspoon salt
2 pounds tilefish or sea bass fillet, cut into ½-inch cubes
2 cups heavy cream (preferably not ultra-pasteurized)
(Make sure all ingredients above are very cold)
1 pound fresh shrimp, peeled, deveined and coarsely chopped
1 pound sea scallops, coarsely chopped
Two 1½-pound lobsters, cooked, shelled, and meat coarsely chopped
2 ounces pignolia nuts, toasted
Salt, to taste
Pinch cayenne pepper
2 tablespoons Port (see note)
1 tablespoon brandy (see note)
Pork casing, cleaned

FOR THE BEURRE BLANC SAUCE:

¼ cup finely chopped shallots
¼ cup red wine vinegar
½ bottle white wine
3 tablespoons heavy cream (preferably not ultra-pasteurized)
¾ pound (3 sticks) cold sweet butter, cut into small cubes
Salt
Pepper

TO MAKE THE SAUSAGE:

In a food processor, combine egg whites, salt and fish. Puree, gradually adding the heavy cream. Put into a metal mixing bowl. Add shrimp, scallops, lobster and pignolia nuts. Mix well and season with the salt, cayenne pepper, port and brandy. Stuff the mixture into the pork casings. Tie into sausage links about 4 inches long. Poach in water over a low fire until thoroughly heated and water has approached the simmering point. Do not allow water to boil. If water becomes too hot, the sausages will burst. Remove from fire and allow it to cool in poaching liquid. Chill.

Note: The port and brandy may be omitted, but do not change or substitute amounts.

TO MAKE THE BEURRE BLANC SAUCE:

In a non-aluminum pot, reduce shallots, vinegar and white wine until almost dry. Add the cream and reduce again by half. Over a low heat, whisk in the butter. Season with salt and pepper to taste. Add additional vinegar if needed, to adjust acidity to taste.

TO SERVE:

Slash the tops of the sausages and brush with butter. Broil until just browned. Place in a 350-degree oven until warmed through. Serve over Beurre Blanc Sauce.

Makes 8 appetizer servings.

- Courtesy of David Waltuck, Chanterelle.