Sturgeon & Shrimp Italian Sausage

This can be formed into patties, lightly breaded with seasoned bread crumbs, sauteed, and served with Sundried Tomato Cream, Fire Roasted Red Bell Pepper Cream Sauce, Basil Pesto Aioli, Provencal, Marinara Sauce. Trout or any fish can be used in place of the Sturgeon.

Ingredients
  • 4 lb sturgeon; cut to 1/2 inch
  • 1 lb shrimp; cut to 1/2 inch
  • 2 tsp fennel seed
  • 2 tsp red pepper flakes
  • 1 tablespoon caraway seed
  • 1 tablespoon coriander seed
  • 1-1/2 tablespoon Roasted garlic; minced, 3/4 Tbsp. fresh
  • 2 tablespoon sun-dried tomatoes; chopped fine
  • 1 tsp rosemary fresh; chopped fine
  • 1 tsp thyme fresh; chopped, 1/2 tsp. dry
  • 1 tablespoon & 1 tsp basil; chopped
  • 1/2 cup parmesan cheese; chopped
  • 2 tablespoon chives; thinly sliced
  • 2 tablespoon red onion; small dice
  • 2 tablespoon Italian flat-leaf parsley; chopped
  • 1/2 cup spinach; blanched, chopped
  • 1 tablespoon sea salt
  • 1 + 1/2 tsp. white pepper
Instructions

Grind the sturgeon and Shrimp with the 1/2 inch plate. Mix all of the rest of the ingredients well then mix with the ground sturgeon and shrimp and mix well again. Then regrind with the 1/4 inch plate again.