How to Make Seafood Sausage with Leek Confit

Ingredients

• 0.05 cup coconut vinegar
• 3 feet medium hog casings

• ¼ cup Paleo fat, such as lard
• 2 large leeks (white and pale green parts only), halved lengthwise and rinsed well, then cut crosswise into ¼-inch-thick slices (about 2 cups)
• 2 tablespoons fish or chicken bone broth, homemade or store-bought, or water
• ½ teaspoon fine sea salt
• 12 ounces medium shrimp (about 14 shrimp), peeled and deveined
• 4 ounces fresh scallops
• 4 ounces smoked salmon
• 1 cup peeled, seeded, and diced Roma tomatoes (about 4 ounces), divided
• 1 ounce fresh basil leaves (about ¾ cup), cut into ribbons, divided
• 2 teaspoons lemon juice
• 1 teaspoon fine sea salt
• ½ teaspoon fresh ground white pepper
• 2 tablespoons MCT oil
• 1 recipe Keto Lemon Mostarda, for serving

• Sausage stuffer (or sausage stuffer attachment on stand mixer)

1. Fill a large bowl with the coconut vinegar and 1 quart of water. Place the casings in the liquid to soak for 30 minutes.
To Make the Confit
2. Melt the ¼ cup of fat in a large pot over medium-low heat. Add the leeks and stir to coat in the fat. Stir in the broth and ½ teaspoon of salt. Cover the pot and reduce the heat to low. Cook until the leeks are tender, stirring often, about 25 minutes. Uncover and cook to evaporate the excess water, 2 to 3 minutes.
3. Dice the shrimp, scallops, and salmon into ¼-inch pieces. Place the seafood in a mixing bowl along with the tomatoes, basil, lemon juice, salt, and pepper and mix well.
4. Load a sausage stuffer (I used my KitchenAid sausage stuffer attachment) with the presoaked casings and stuff the sausages by pushing the seafood mixture through the attachment. Twist the sausages into links about 6 inches long.
5. Poach the sausages in a large pot of simmering water for 10 minutes, or until firm; do not overcook.
6. To brown the sausages, heat the MCT oil in a skillet over medium heat. Brown the sausages on all sides, about 3 minutes. Place the sausages on serving plates (1 sausage per person) and serve with the leek confit and Keto Lemon Mostarda.
7. Store extras in an airtight container for up to 3 days. To reheat, place in a skillet over medium heat until warmed.