Variation of seal meat sausage

Difficulty level :
Preparation time : 60 min
Cooking : 10 min
Servings : 6 sausages

By chef Yannick Ouellet, Gaspésie chef. The recipe was developped for a workshop dedicated to the art of cooking seal and given during Exploramer’s “Seal Hunt” training program.

Allergens

Gluten-free
Nut-free
Peanut-free

Ingredients

Preparation

Place the seal meat and softened butter in a food processor and purée.
Continue to mix while adding egg and corn starch.
Add salt, pepper, garlic powder and bouillon powder.
Gradually pour the milk into the preparation, incorporating a little at a time. Reduce the food processor speed and add thyme.
Using a sausage stuffer or a large funnel, fill the casings. If you don’t have a sausage stuffer, divide the filling into six portions of roughly 100 grams each.
Place one portion in the middle of a piece of plastic wrap. Close the plastic wrap and roll to form a sausage while holding it by the ends. Twist the ends like a candy wrapper and tie each end into a knot where the meat ends.
In a pot of boiling water, poach the sausages for 8 to 10 minutes. Let completely cool so that the sausages don’t fall apart when cooked.