Oyster and Monkfish Sausage recipe by Buckingham’s restaurant Derby

Oyster and Monkfish Sausage recipe by Nick Buckingham

Making your own sausages gives you a whole new area of creative cooking to explore. You can combine flavours and textures in new ways and cook them very simply, serving them with a sauce that complements them and a heap of mashed potatoes and wilted greens. These oyster and monkfish sausages bring a sophisticated note to the humble sausage and together with this Chablis and shallot butter sauce make a feast of flavour for a dinner or a weekend lunch.

Amount
8

Ingredients
900g / 2 lb Monkfish Meat (diced and bone free)
20 Oysters
Chopped Dill
finely grated zest  of 2 Lemons
10 Green Peppercorns (crushed)
55g / 2 oz Carrot Diamonds (cooked)
½ pt Cream
2 Egg Yolks
Oyster essence
Seasoning

Method
Chop half the monk fish meat by hand with the oysters.
Chop the other half of the monk fish in the food processor with the cream and egg yolks and oyster essence, until finely chopped but not pulped.
Mix in the dill and lemon zest and crushed peppercorns and finally adding the carrot diamonds last.
Season with care. Form some mixture into a small burger and cook it, then taste the burger, to test out the seasoning and flavours before stuffing  the mixture into skins. Adjust seasoning if necessary.
Chill the mixture and then make into sausages using young lamb sausage skins.

To Serve
Pan fry the sausages gently for six minutes. Serve with Chablis and shallot butter sauce.

Points to Watch
If the mixture is a bit wet add some dry white breadcrumbs.

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