Ping Gai Chicken - Laotian "Grilled Chicken Chicken"

This seafood sausage recipe is one of those dishes you learn in culinary school, and then never make in a restaurant, the rest of your career. Unlike your more common meat-based sausages, which are made from assorted scraps, and you really don’t want to know, these seafood sausages need pristine product to shine, thereby eliminating the money-saving incentive of making sausage.

However, despite their lack of popularity, these really are a great way to take less than thrilling seafood, like some sleepy sole, and previously frozen salmon, and make something that seems far more special. The flavor is lovely, and the texture is similar to a boudin blanc, or white hot dog, if you prefer.

If you want something with a courser texture, simply make the sausage mixture as shown, but then fold in a few handfuls of chopped shrimp, scallop, or any other seafood. Once cooked, and sliced, you’ll see pieces of whatever you added studding the link. I actually prefer the smooth style, but it’s fun to experiment. Either way, I really do hope you give these a try soon. Enjoy!

Ingredients for 4 Seafood Sausages:

8 ounces boneless, skinless sole or other white fish

4 ounces boneless, skinless salmon

4 ounces peeled, deveined shrimp

2 tablespoons plain dry breadcrumbs

4 large egg whites

1 large whole egg

2 teaspoons kosher salt (or maybe 1 1/4 teaspoon fine salt)

cayenne to taste

2 tablespoons sautéed shallots

2 tablespoons chopped Italian parsley

For the sauce:

2 tablespoons water

1 juicy lemon

2 tablespoons cold butter

1 tablespoon chopped Italian parsley

salt to taste