Pawaru-Grahmata

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Crayfish sausages in paper cases

  • Serves 4–6 as a starter
  • about 2 hours (with cooked crayfish tails)
  • Melnraksts · vēl nav izmēģināts

1796Wehschu dessas.

Modernizētslpp. 448–449 · PDF 462–463
4 porcijas

The book gives 3 šoki (180) crayfish, scrambled egg from 2 eggs and 3 raw eggs; the other amounts are ours. 180 crayfish give about 900 g of meat. We use half that, rounding the eggs up.

Method

9 soļi
  1. If you are starting with live crayfish, chill them in the freezer for 20 minutes, then drop them head first into a large pot of fast-boiling salted water or white wine and water; they die within seconds. Cook for 4–5 minutes, cool, and pick out the tail and claw meat. Remove the dark thread from each tail.
  2. Soak the casings in lukewarm water for 30 minutes and rinse them inside (our addition).
  3. Make a soft scrambled egg with 1 egg and 10 g butter and let it cool.
  4. Chop the crayfish meat finely, then pound it, or pulse it in a food processor, with the scrambled egg, soaked bread, crayfish butter, butter, parsley, pepper, mace, thyme, basil and salt. Add the raw eggs and work it to a soft, smooth paste.
  5. Fill the casings loosely, as the book says, and tie off sausages about 10 cm long.
  6. Heat the milk and butter in a wide pan to about 80 °C (just steaming, not bubbling). Poach the sausages gently for 10–12 minutes, until the centre reaches 72 °C. Lift them out and drain.
  7. Brush the sausages all over with crayfish butter. Fold small boxes from baking paper to fit the sausages (about 12 × 4 cm, with sides 2 cm high) and brush them inside with crayfish butter.
  8. Put a sausage in each paper case and cook them on a ridged grill pan or in a frying pan over medium-low heat for 3–4 minutes on each side, turning the cases carefully, until the sausages are hot and golden.
  9. Snip off the strings. Fold a napkin neatly on a warm plate and set the sausages on it in their paper cases.

Notes

What the book says vs. what we added

the book boils 3 šoki of crayfish in wine or water, shells them, chops the meat finely and mixes it with scrambled egg (made from 2 eggs and butter), bread soaked in milk, crayfish butter and plain butter, parsley, pepper, mace, thyme, basil, salt and 3 raw eggs, then pounds it soft. The mixture is filled loosely into sheep's casings, tied at both ends and simmered gently in milk with a piece of butter. The sausages are brushed with crayfish butter, laid in paper cases also brushed with crayfish butter, cooked on a gridiron or in a pan on both sides, untied and served on a folded napkin in their cases. Killing live crayfish first, the amounts, sizes and temperatures are ours.

Crayfish

live crayfish are sold in season in the Baltics, Scandinavia and parts of Europe; frozen whole cooked crayfish and peeled tails in brine are sold all year. Rinse brined tails and dry them well. Crayfish are shellfish, a common allergen.

Crayfish butter

the book points to its own recipe on page 185 (03-094): crushed crayfish shells cooked slowly in butter and strained. Make it from the shells of the crayfish you peel, or use 70 g butter with 1 tsp sweet paprika for colour if you have no shells (not the same flavour).

Herbs

Timian and Basilikum are printed in German in the book.

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