Seafood Sausage

• sea scallops, uncooked
• 12 each egg whites
• 3/4 cup GREY POUPON Classic Dijon Mustard
• 1/4 cup salt
• 3 qt. heavy cream
• 4-1/2 cups cooked cleaned medium shrimp, diced King Sooper's 1 lb For $4.99 thru 02/09
• 4-1/2 cups lobster tails, cooked, diced
• 1/4 cup fresh tarragon, chopped
• 1/4 cup fresh chives, thinly sliced
• as needed hog casings

1. Process scallops in food processor until pureed and very smooth.
2. Add egg whites, mustard and salt; use pulsing action to process just until blended.
3. Transfer to large bowl, then place bowl in an ice bath.
4. Fold in cream, then seafood and herbs.
5. Use sausage stuffer to fill casings with seafood mixture, tieing off casings between each 6-oz.
6. portion.
7. Poach in 160 degrees F water bath 12 to 15 min.
8. or until sausages are done (145 degrees F).

egg whites, poupon, salt, heavy cream, shrimp, lobster, fresh tarragon, fresh chives, casings

Taken from www.kraftrecipes.com/recipes/seafood-sausage-133026.aspx (may not work)