Mixed Seafood Sausages with Lemon-Butter Pan Sauce
Mixed Seafood Sausages with Lemon-Butter Pan Sauce blend sole, salmon, and shrimp into a tender, delicate link that’s gently poached and briefly browned for a subtle snap. The bright lemon-butter finish lifts the sweet ocean flavors while parsley adds freshness. Serve for a special dinner or an elegant brunch when you want something refined yet comforting.
- Prep15 mins
- Cook55 mins
- Serves4
- DifficultyMedium
easyChef Pro health score
Calculated from USDA-referenced nutrient data for the ingredients in Mixed Seafood Sausages with Lemon-Butter Pan Sauce, not estimated by an AI model. The same recipe returns the same score every time.
- Glycemic ImpactFair
- 54 / 100
- Carb quality, not quantity. Higher is better.
- Nutritional DensityPoor
- 0 / 100
- Nutrients per calorie. Higher is better.
- Energy DensityGood
- 91 / 100
- Calories by weight. Higher means more food for fewer calories.
- NOVA Unprocessed or minimally processed
- 1 / 4
- Processing level, 1 (whole) to 4 (ultra-processed). Lower is better.
How it scores for each health goal
The same recipe scores differently against different goals, because the goal changes the calculation rather than filtering a list. Set your goal in easyChef Pro and every recipe is scored against it.
- 31
- Heart Health
- 57
- Metabolic
- 14
- Digestive
- 20
- Inflammatory
- 54
- Performance
- 43
- General Wellness
- 1
Melt 2 teaspoons butter in a skillet over medium-high heat. Sauté the shallots until soft and sweet, about 5 minutes. Let them cool to room temperature.
- 2
Combine the sole, salmon, and shrimp in a food processor. Add the bread crumbs. Pour in the egg whites and the whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and the parsley.
- 3
Cover the processor and pulse on and off, starting with short pulses and moving to longer ones, until the mixture is well blended and clumps around the blade. Transfer the mixture to a bowl, wrap it in plastic wrap, and chill in the refrigerator for 1 to 2 hours.
- 4
Place 1/4 of the sausage mixture onto a piece of plastic wrap. Shape it into a log with damp fingertips. Roll it in the plastic, twisting the ends to seal. Set the log on a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture.
- 5
Bring a pot of water to a simmer. Add the sausages and press them under the water with a plate. Cover the pot and simmer on low for 20 minutes.
- 6
Transfer the sausages to a bowl of cold water to stop the cooking. Let them cool for 15 to 20 minutes. Remove them from the water and refrigerate until ready to serve.
- 7
Peel the foil off the sausages over a piece of paper towel. Snip off one end of the plastic wrap and squeeze the sausage out through the opening. Trim off any uneven pieces.
- 8
Melt the remaining butter in a pan over medium heat. Cook the sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce the heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with the remaining sausages.
- 9
Pour the water and lemon juice into the same pan and bring to a boil. Cook until reduced by half, about 3 minutes. Reduce the heat to low; add the cold butter and parsley. Swirl the pan until the butter melts; season with salt and swirl once more. Spoon the sauce over the sausages.
- Calories 205.27 kcal Moderate 10%
- Protein 18.65 g Good Source 37%
- Carbohydrate 9.79 g 4%
- Total Fat 9.47 g Moderate 12%
- Saturated Fat 4.9 g High 25%
- Trans Fat 0.0 g Low Source 0%
- Cholesterol 135.19 mg High 45%
- Sodium 228.24 mg Moderate 10%
- Dietary Fiber 0.89 g Low Source 3%
- Total Sugars 1.5 g --
- Added Sugars 0.45 g Low Source 1%
- Calcium 42.09 mg Low Source 3%
- Iron 1.02 mg Low Source 6%
- Potassium 312.0 mg Low Source 7%
- Vitamin A 34.1 mcg Low Source 4%
- Vitamin C 3.8 mg Low Source 4%
- Vitamin D 0.26 mcg Low Source 1%
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Fish 🐟
- Eggs 🥚
- Milk 🥛
- Wheat 🌾
- Gluten
About This Recipe
Mixed Seafood Sausages with Lemon Butter Pan Sauce is made with 12 ingredients and serves 4. It takes about 1 hr 10 mins and is rated medium. Key ingredients include Bread Crumbs, Butter, Cayenne Pepper, and Eggs. Each serving provides about 205.27 kcal, and is a good source of protein.
Recipe Questions
- What is Mixed Seafood Sausages with Lemon-Butter Pan Sauce made of?
- The main ingredients are Bread Crumbs, Butter, Cayenne Pepper, Eggs, Egg Whites. The full list of 12 is above.
- How long does it take to make Mixed Seafood Sausages with Lemon-Butter Pan Sauce?
- About 1 hr 10 mins in total: 15 mins to prepare and 55 mins to cook.
- How many calories are in one serving?
- One serving provides about 205.27 kcal. The full nutrition breakdown is above.
- Is Mixed Seafood Sausages with Lemon-Butter Pan Sauce easy to make?
- This recipe is rated medium, with 12 ingredients and 9 steps.
- Is Mixed Seafood Sausages with Lemon-Butter Pan Sauce healthy?
- Mixed Seafood Sausages with Lemon-Butter Pan Sauce has an easyChef Pro health score of 47/100. Per serving, it provides 205.27 calories and 18.65 g of protein, or 37% of the Daily Value. Worth noting per serving: sodium at 228.24 mg (10% of the Daily Value) and saturated fat at 4.9 g (25% of the Daily Value). It contains Shellfish, Fish, Eggs, Milk, Wheat and Gluten, so it may not be suitable for people with those allergies or dietary restrictions. Whether it fits your goals depends on your complete meal plan and nutritional needs. Remix it in easyChef Pro to adjust the ingredients and generate fresh nutrition and scores.
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