The above sausage is white: a scallop sausage with chunks of shrimp inside. Donna has shot it on a white plate and it conveys the appropriate quality that define this sausage: moist delicacy. The photograph also has a nice circle motif going on, rather than a phallic one, the downfall of so much sausage photography.
The seafood sausage uses what's called a mousseline base, which is a French term for fish or meat pureed with an egg or egg white and cream. (I've been criticized for my Francophile leanings, so I thought I would use the Italian term here to show that a basic preparation is a basic preparation no matter the name for it; I asked Del Grosso. He told me it was "moussolina." So even whey I try to get away from the French, I can't!)
It is the easiest and most stable type of pureed or ground meat, delicious and healthful, and thus perfect for the home cook. There is of course a ratio for mousseline, which can be found here (hey, there are only thirty three ratios in the book, if I give them all away here, who will buy the book?! And besides, if you're smart you can figure it out from the below recipe for shrimp mousseline).
What can you do with a mousseline? Use the below shrimp mousseline to make shrimp toast. Spread it on a thin white bread (Pepperidge Farm works well), sprinkle with sesame seeds and fry for delicious shrimp toasts with a little soy, a little rice vinegar, ginger, sesame oil dipping sauce (a really easy but impressive canape; make it ahead, keeps well in the fridge till you need it). You can use it to fill wonton wrappers, pipe it into casing for a sausage, or spoon it into a seafood or vegetable broth for dumplings, or use it as a stuffing for something else. Change the shrimp to chicken and you've got a chicken mousseline (add lots of herbs and some shallot, some lemon zest for an amazing dumpling in chicken soup or ravioli filling). Change it to salmon and cook it in a terrine mold in a water bath for a salmon terrine (mix in chunks of smoked salmon or herbs for garnish and flavor). Really, you're limited only by your imagination when you know this basic technique.
For the above sausage I made a scallop mousseline (careful, scallop quality varies and some can be extremely moist; if you can wring them out, you need to find a better source of scallops). To this I folded in chunks of shrimp which turn pink when cooked and make a cool visual, flavorful interior garnish with a good bite. I sauteed the sausage very gently in butter, and served them with a lemon beurre blanc, excuse me, a lemon butter sauce with minced shallot.
If you have a food processor, there's no reason not to make mousseline part of your repertoire.
Basic Shrimp Mousseline
For shrimp toast also include:
1 teaspoon peeled and grated ginger, 1 teaspoon minced garlic, 2 scallions, roughly chopped
Combine the shrimp, egg, salt, and if using, the ginger, garlic, scallion, in a food processor. Pulse the the blade a few times then, with the blade running, pour the cream in a steady stream.