- 1 tbsp butter
- 80g onion, finely diced
- ½ garlic clove, crushed
- 80g fennel bulb, finely diced
- 20ml pernod
- 500g New Zealand Greenshell™ mussel meat (cooked), finely chopped or minced
- 2 chorizo, casing peeled off & finely chopped or minced
- 1 tsp parsley, finely chopped
- 2 egg yolks
- salt & fresh ground black pepper to taste
- thin natural sausage casing
- ½ cup fine cornmeal
- ½ cup sifted flour
- 1 tsp salt
- ½ tsp pepper
- ½ cup milk
- 1 egg, beaten
- 2 tbsp butter, melted
- cooking oil or fat
- chunky tomato sauce
- chunky potato or polenta fries
- In a sauté pan melt the butter, then add onion, garlic & fennel & fry to soften (don't allow the ingredients to colour). Add pernod & flambé to burn off the alcohol. Place in a mixing bowl & allow to cool.
- Add the mussel meat, chorizo, parsley & egg yolks to the onion mixture, season & mix to combine.
- Place the mussel filling into a suitable piping bag with a wide sausage-filling nozzle on it. Push the sausage casing onto the nozzle & then slowly fill the casings with the mussel filling, being careful not to create air pockets. When all the mixture is gone & the casing is full, squeeze the ends off & then tie the ends. Twist the casing to form 6-8 sausages.
- Hang the sausages in a refrigerator or chiller for 24 hours to allow the casings to dry.
- Mix cornmeal, flour, salt and pepper in a bowl. Add milk, egg and butter. Stir until smooth.
- In a pot of boiling salted water, blanch the mussel sausages to pre-cook, allow to cool & cut to separate the individual sausages. Place a wooden stick into each mussel sausage at one end then dip each mussel sausage into batter and drain over the bowl.
- Deep fry in heated fat or oil for 2 to 3 minutes until golden brown, turning once. Remove from fat and allow to drain, season with salt & serve.
- Serve with chunky tomato sauce, aioli, lime, chunky potato or polenta fries.
This recipe serves 4-6 people.
Image and recipe courtesy Nurtured Seafood