Seafood Sausage - Food Wishes - Fish Sausage Recipe

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/263631/Seafood-Sausage/

[@gregjones4035]

Jokes on you i ONLY use fish lips and ears in my sausage

[@Cinco-da-mayo]

Lol 😂😂😂😀😀 Weiner of Neptune 😂😂😂

[@ninikniky]

Hello Chef John. This is kind of an out of place comment, but whenever I'm feeling particularly sad I tend to watch your videos and watching you cook paired with your witty dialogue makes those sad days a whole lot better. Plus sometimes they put me to sleep during my sleepless nights. Thanks chef.

[@yesarrow2869]

ninikniky i like his videos too but his voice is awesome!!!!!!!

[@saratakkoush6109]

Honestly same.

[@sokushed]

I disagree. I dig the food. The narration is annoying af. The awkward inflection in his voice, at THE END OF EVERY SENTENCE.

[@katuhstrahfik]

The irony of waterproofing your seafood sausage

[@poppykok5]

Zach...GOOD ONE...Thanks for CRACKING ME UP... : )

[@Taernsietr]

Didn't catch that during the vid, now I'm giggling maniacally

[@BillM1960]

lol

[@youngbougie5560]

Vape Naaaaysh

[@RumorHazi]

Now that's funny!

[@miket3125]

"what this lacks in popularity, it more than makes up for it by not containing ears and lips" i love this channel for much more than good recipes

[@jotreyfegurgur7753]

Dude the way you talk makes me wanna be a good person

[@ofsabir]

@@jm1178 He is or not. What's your business?

[@ZivTheWyrd]

It makes me feel the opposite, the cadence is so jarring

[@yaloncarter1780]

Dear God what is with the way he talks

[@mm-nk3qe]

🤣🤣🤣🤣

[@aggabus]

me wanna yuke

[@coffeeabernethy2823]

I don't know if anyone else has commented on this before, but I really appreciate the Lent friendly recipes being released around the start of Lent every year.

[@CharlesDickens111]

BEST COOKING SHOW ON EARTH

[@michaelj38]

Wow! these were delicious. I used salmon trimmings, some cod cheeks I had in the freezer and tarragon for the herb. The taste/texture with the lemon butter sauce was fantastic. I even did it over mashed potatoes. Thanks Chef John...

[@pawelmatus]

You are the Mufasa of your sea food kielbasa!

[@chrismoore9686]

The Wiener of Neptune. I am howling!!! So great! Poseidon's Poker!

[@tini96]

Chris Moore where is everyone getting the Poseidon idea from? Is that the actual name of this?

[@jeantyler9059]

R Ree --- Neptune is the God of the seas.

[@jeantyler9059]

R Ree ---Neptune and Poseidon are one and the same.

[@hansgrueber8169]

@@jeantyler9059 isnt one Greek, the other Roman?

[@guy-dev]

@@hansgrueber8169 yes, different forms but really the same mythology with slight differences

[@jasondavis3244]

Thanks Chef John! My wife and I have made 10-12 of your recipes the past several weeks and they've all gone off without a hitch. I currently have these sausages poaching and we plan to serve them exactly as you did in the video. Thank you so much for your channel! They're not only instructive, but SO fun!

[@derickally]

Great recipe. I made it yesterday and added smoked haddock to the mix of seafood. It brought it to another level. Thank you Chef John.

[@mdr0ck]

I made this last night. I liked it, my wife loved it. I might do a little more herbs and spices next time.

[@TheDevilDarling]

For what its worth, I love the way you talk!

[@adamemac]

_Brown_ the outside, _brown_ the outside.

[@angelbear_og]

Haha, I had the same thought. ^_^

[@adamemac]

😂 Nice! Angel with the Phonebox [Angel Bear] Glad I'm not the only one.

[@ipeter7472]

I was waiting for him to say it.

[@SilhouetteGeneration]

Haha me too.

[@rohankamath88]

You just won the comment section :)

[@stringalongmike1953]

Thanks Chef John. You are the best chef on KZbin!

[@meeee500]

You literally made me a better cook overtime thank you brother 🙏🏼

[@ehabshanan1601]

In my fantasy world, you are the father of Binging with Babish. The voice over chef family.

[@Generation4EvaYoung]

Ehab Shanan This. I like this.

[@ehabshanan1601]

Generation4EvaYoung I am flattered.

[@tini96]

Ehab Shanan Why does he talk like that?

[@Orcael]

Hey John! So you took a bunch of liberties to personalize this (browning in butter, the pan sauce, mashed 'taters, etc.) and it looks *beyond* fantastic. Just stopping by to say: I know you don't often dig too deep into the Asian palate, so I don't know if you know this, but until your personalizations came into play, this was *incredibly* similar to the preparation of fish cakes found in cuisines across Asia. If you weren't aware of it already, you should check them out! If you like this, and also like the Asian pantry, there are some amazing surprises out there for you! Thanks for your version!!!

[@adamemac]

"The Weiner of Neptune." *in Italian*

[@adamwelch8445]

adam mac lol that's bad 😝

[@adamemac]

Aww c'mon.. we're supposed to stick together, Adam. Haha

[@adamwelch8445]

adam mac as a botherhood of Adam from other mother's I'm just looking out for you let's not name it the Weiner of Neptune

[@adamemac]

😂😂😂 I see your point.. Penis of Poseidon?

[@adamwelch8445]

adam mac I'm not sure that's better lol your funny though

[@cynthiawoodburn1227]

Tried this recipe and it was yummy. I suggest poking a few holes in the plastic wrap about six or so before wrapping in the foil, it will keep them from exploding. I also replaced the salt with old bay seasoning and added rinsed cappers to the sauce. A regular size ice cream scoop makes a perfect size sausage for us OCD types.

[@Bonzulac]

"You are the Bob Ross, of your seafood sausage?" That's not a rhyme, Chef. It's barely assonance. But! You saved it with the "happy little cloud" reference.

[@TheSuperintendant]

I just made this with salmon, cod and smoked haddock. really lovely technique. I served it with spinach and lemon mash. great recipe as always chef john! peace and love from scotland!

[@donnawalker3910]

The freakishly small wooden spoon is back...yay!!

[@kewage]

thanks for the recipe. the voice is just...good, it just makes you wanna keep listening and watching.

[@grey_roses]

I spy with my little eye something that starts with Freakishly! 💙💙💙

[@telemachus53]

I made these and they came out beautifully! Despite me having to use non gluten flour from chickpeas instead of breadcrumbs. Thanks John!

[@wwsuwannee7993]

Calypso Cakes...Davy Jones Toads.......Circe Sausage......Kraken Crispys.....Flying Dutchman Donuts.......Brine Bites.....Bloop Fritters....Finny Fingers....Water Weiners........Aqua Logs.....Nemo Nums.....Yard Arms.....Ships Logs.....Keel Haulers......Poop Dorks lol...........

[@rosstemple7617]

WW Suwannee Aqua Logs definitely! LOL 😆

[@ivonav3751]

"Weiner of Neptune" made me giggle for way longer than it should have! Really intriguing recipe, though, and something I look forward to trying.

[@MissAnimequest]

such a clean refreshing dish, thank you chef john~

[@roddymoore]

I encountered something similar many years ago on St. Thomas US VIs at a place called Victor's Hideout, which was very much indeed, hard to find. I forget the name of Chef there but anyway, what was unique was that he did the salmon as the core of the sausage and then the white fish was the outside. It was served cold as an appetizer and other than Lobster Thermador, it was one of the most memorable dishes from that trip. I think it would be cool to do the layered sausages with your idea of browning them and serving them as you suggested. But, as always, you make it look much easier than it is for a hobby cook. I really enjoy your channel. Thank you Chef John! I'll give it the old college try!

[@fourthgirl]

Schlong of the Sea!

[@veecee3669]

As a rule, if there is a choice between meat and seafood, I tend to go for the meat. But after seeing this video, I may have to change my mind. These sausages look absolutely divine! Chef John, you are just too, too dreamy, thank you!

[@DEZEEKE]

I really wanted him to say "browning the outside, browning the outside, browning the outside." 6:40

[@chefbabyryan1]

Chef John I have full faith you will find even more things to make into sausage. I believe in you, and America.

[@Mike-ox1hs]

Tiny spoon is back!!!

[@alexalang7138]

Gotta love tiny spoon

[@Mike-ox1hs]

Definitely.

[@xevira]

Freakishly Tiny Wooden Spoon (TM)

[@GildaLee27]

#FTWSFTW!

[@JakeLovesSteak]

*Freakishly small wooden spoon

[@boxeehtpc1]

believe these are Quenelles? love your work!

[@lindsayglitters]

tbh I think the world needs more recipes that include fish-ears

[@bronxgirl4100]

I made this recipe last night. And it's simply delicious. Thanks chef John

[@imaginecreate]

“The wiener of Neptune”....lol! 👍🏻😊❤️

[@Banana-lk7tf]

My goodness, this looks amazing. And the recipe is so simple. Thank you!

[@dwaynewladyka577]

This is great. Seafood kielbassa.

[@michaelnomad4241]

If there was bass in it, definitely

[@user-pj4cn8uz1f]

this man's voice is so soothing... would make a good asmr

[@adamemac]

IF you're at all still interested, Chef. *pineapple fried rice, please.* Maybe with chicken. If so, *thanks!*

[@king0vitrial]

The Wolfe pit has one with spam

[@adamemac]

king0vitrial That sounds good too.. thanks!! Curious to see Chef John's take on it.

[@koutaono9973]

Andrew Hoang only if they use canned pineapples eww, please use fresh onstead, so much better

[@ryankim3299]

Andrew Hoang I mean, there are a lot of worse foods than that

[@PenguinApple]

fresh pineapple and hell no to spam and then yeah this sounds like a great idea!

[@albertvalencia4968]

Wow! I’ve never had seafood sausage before, but now I can’t wait to make this!

[@bionett9901]

"i am the bob ross of my seafood sausage" i chant as i vigorously blend my seafood.....

[@setibamrahk]

As always, Chef John never disappoints, but neither do the youtube closed captions: "Once those shallots did soften and Sweeden up..." These videos with closed captioning give me a double dose of silly giggles.

[@mattmackmack9173]

Aw, man Chef John...you had me salivating over this sausage until you said, "Wiener of Neptune." Lol.

[@aducutlas]

My wife allergic to shrimp, but since I fish I have a great Variety fish. The wife loved it...thanks.

[@kdoran709]

You are the barbeque hostage of your seafood sausage

[@christopherpeninger324]

Made this with Halibut, Cod, and Large White Gulf Shrimp last night. I used a little red chili powder and some Hungarian Paprika but I forgot to add my red onion and shallots. Still turned out fantastic! Served over King Crab Fettuccine with peas, red onion and shallot.

[@Ihasmoarface]

I started watching in 2010 Chef John, you inspired me to go to culinary school. I'm now an executive chef at a gourmet sandwich and salad restaurant. Next year I am opening up my own food truck. Just wanted to say thank you Chef. It was your videos that taught me more than culinary school ever could, and gave me the inspiration to start cooking, to think creatively about food, and to not take things so seriously. My deepest gratitude. Thanks Chef.

[@BigFarles]

Great video. Can you please do a liver and onion recipe. Not much out there on KZbin.

[@Leolvr]

Marcus Kloepping PLEASE!!

[@Timinator62]

Take your room temperature liver and dip it in flour ...take 5 slices of Bacon and brown them in a Cast Iron Skillet, meanwhile, slice 1 sweet onion while the bacon is cooking and then remove the bacon when it's done to YOUR liking, then saute the onions in the bacon fat in the Skillet, when the onions are brown (TO YOUR LIKING), remove them from the skillet, and fry your flowered Liver in the same skillet and fat for about 2 minutes per side and cut into the center to check for desired "Pink" cook for a little longer if needed...not exactly rocket science.

[@gregorythoman8281]

Marcus Kloepping That should tell you something.

[@BigFarles]

Gregory Thoman hey I get it. It’s not for everyone. But I’m sure there are a few things that Chef John has prepared that you didn’t like either. To each their own.

[@BigFarles]

Timinator62 no cooking is rocket science.

[@GR19611]

Chefs earn every cent, hard work.

[@farazkarim4702]

colab with binging with babish make it happen chef john

[@kdoran709]

Faraz Karim fuck that

[@BigStuffedRhino]

Yes please, binging with babish is a fan of chef john

[@farazkarim4702]

Keith Doran fuck you

[@kdoran709]

Faraz Karim fuck off

[@6989uwu]

Keith Doran Whats you're problem they are both good youtubers

[@skim2958]

Basically Japanese Oden without the deep frying. Looks delicious. Can't wait to try to make it.

[@lilymela2674]

I made this and it was so good😍

[@ColHogan-le5yk]

You made this from this video?

[@ThatLadyBird]

damn, that was quick

[@magzire]

Lily Is my name liar!

[@ColHogan-le5yk]

Angel Pup I was gonna call bullshit, but then I thought that they made it before.

[@kindafoggy]

Lily-- I have made something just like this too using a recipe for Eomuk or Korean Fish Cakes. Very similar! Now I can try the butter-browned version. It's so versatile in soups and all kinds of dishes.

[@CoastalSeafoods]

Thank you SO much for this recipe! I've been wanting to figure out a solid seafood sausage for a while and this gave me some great ideas. You might even see a video on how it works out sometime soon!

[@CarlosRodriguez-dd4sb]

This seems a lot like a fish cake from Asian cuisines ;) It's also similar to a terrine in tube form.

[@bebopsbaby1]

Carlos Rodriguez i was thinking the same thing, looks like something youtuber maangchi makes

[@benshin9871]

"fish cake" is such a bad translated word. English doesn't have a word for it so that's what it turned into. "Fish cake" is technically meat loaf or meat ball but made with Fish.

[@pythiasibyls6269]

bebopsbaby1 My thoughts exactly.

[@amnaasghar5683]

Carlos Rodriguez yeah its exactly what it is. I'm just on comfortable wrapping it with plastic.

[@BigStuffedRhino]

While I'm not a huge fan of seafood, I always enjoy your videos chef john! Your recipes have taught me a lot

[@MauroTamm]

But poaching is illegal.

[@beautifullyhealedroses]

These were so good. I roasted mine in the oven, crumbled them in a homemade spaghetti sauce, and made groundfish spaghetti. Oh my goodness!

[@johncarr2401]

I can't believe you didn't introduce the FSWS

[@DragnSly]

FSWS?

[@johncarr2401]

right!? it kinda ruined the video for me. FSWS is my favorite character in this show.

[@DragnSly]

I want my own

[@golden1302]

I love his "spoonula" too

[@PLAYBOYBLAKK]

DragnSly Freakishly Small Wooden Spoon

[@vinjulieann1]

Love this recipe - made it tonight - does go great over the mashed potatoes.

[@amandamcallister7616]

BTW the weiner of Neptune in Italian is "il weiner di Nettuno" and it does sound cooler

[@bunakkaptan]

Excellent You're the man John This is remarkable. WOW .Thanks a million.

[@Kyle-gl2ck]

You shoulda grated in some lemon zest in the actual sausage . Like you did with the pork sausage with the orange zest

[@oliviathai]

yay!! #3 on trending!!!! congrats, chef john!

[@bec_r_r]

Just call it Sea Slug

[@rosstemple7617]

Bec R or Sea Log

[@frankstrait2179]

He could have said, "Brown the outside, brown the outside...". What a missed opportunity. I feel so empty. But this very creative and tasty looking creation more than makes up for it! I'll be trying it someday!

[@ayushgarg3694]

April Fools Day is coming up, Chef you gotta cook the Pineapple Pizza.

[@janellegodin2934]

Ayush Garg A lot is Canadians would be happy with that video. :)

[@borisjandric]

There is a recipe for perfect pineaple pica. Fresh pineaple, fresh halapenos, bacon, mozz, fresh goat cheese.

[@rosemacaron]

I had one similar to this a long time ago although it was made with crawfish (from Louisiana). It was really delicious too.

[@unclegrim]

Brown the outside. Brown the outside, brown the outside.

[@Jaisha26]

Wait... this method! Omgosh, the possibilities are ENDLESS! I can make all kinds of sausage without the nasty casing!!! Yyyaaasssss! And by the way, these look delicious. Thanks Chef John!

[@nanchoparty]

Sausage of Neptune is Salsiccia di Nettuno

[@gumbydammit99]

And there's the name of my new ska band.

[@hansmiller664]

I always was a bit wondering about his funny way to talk. But what the heck!? His recipes are sometimes hard work, sometimes things Grandma taught us... BUT: JOHNS DISHES ARE MOSTLY DELICIOUS! Keep that in mind! Cooking is either anticipation or hunger. Mother's saying was: "If you want to have a good meal, you have to learn cooking"! This goes at all times, all gender and ALL PURSES! Properly fried potatoes and a Sandwich are always better than a spoiled "Filet de boeuf"! That's why I like John's channel. I think he would agree.😃

[@kingironfist4338]

pene di poseidone

[@tini96]

King Ironfist where does this come from? Is that an actual food?

[@Larryloafer488]

Can’t complain on this one chef, beautiful, and no Wooster ;)

[@user-hm9mj1hc3j]

i'm a Bob Ross of Seafood Sausage !!

[@PrincessLelouch]

Does anybody else love his voice? Maybe it’s an acquired taste but I’ve been watching his videos for years and if he started talking “normally” I don’t think I could watch them anymore. For me, his narration is what sets him apart from other cooking channels.

[@paigetrigleth9223]

Ah the freakishly small wooden spoon

[@NWHomesteader]

Oooh! Great for us weight watcher folks! (Sans the sauce) 👍👍👍. Thanks!

[@TsetsiStoyanova]

never heard of a seafood sausage or fishy sausage,

[@Shootkicksass]

That lemon parsley butter sauce was good enough for it's own video. This is like two videos in one. Now that's value.

[@ItsMikeArre]

Take no hostage after making this seafood sausage

[@JLGoergs]

Jock jam

[@JLGoergs]

Jock jam

[@sajuseena]

KMike Arredondo

[@tini96]

What

[@rosstemple7617]

Mike Arredondo arrr! I don’t know why but when I read this I thought of Mr. Crab’s voice over. Lol My kids are grown and still square pants has its scarrrs.

[@ArgaAnders]

Simple and elegant. Great recipe chef John!

[@violetcrawford1816]

Does the plastic not melt in the cooking process?

[@dwaynewladyka577]

Violet Crawford No it does not.

[@Rebecca-dm5ul]

I did so love those happy clouds. Thanks for the Bob Ross reference, loved him, adore you. This Weiner of Neptune looks tasty.

[@bollyking]

Fish cake in sausage form

[@downwired]

I do that exact recipe (salmon, shrimp, cod) but I bind with egg whites and duck fat. Fabulous. Cheers !

[@midwestkatie4]

I saw Lips N Ears open for Cheap Trick in 82.

[@Mykohori]

I like this, this is new to me, and I would love to try to make this dish next week!

[@hawkeye5332]

did you just say happy little cloud lol #newbobross

[@fugithegreat]

Hawkeye I was just thinking yesterday that Chef John is the Bob Ross of cooking, and now he makes happy little clouds of mashed potatoes??? "Mash-up" is successful!

[@Starolfr]

Aww. He mentioned the happy little clouds but forgot the happy little trees next to it. >; )

[@roseal-sawmahi9358]

Ya Chef... weiner of Neptune.... i love your videos. Thank you for all you do

[@mirabletest]

Seasage

[@ferretwill45]

Salsiccia de mare 👌🏻 sounds pretty cool!

[@JayJay_1827]

Does he typically talk like that, some answer please

[@ScottGaltbbq]

I have watched many of your videos and just have to say you are amazing! Thank You very much!

[@CamYouDigIt]

Your narration cadence is weird.

[@itsokaytobeclownpilled5937]

I'm not sure if plastic wrap leeches anything nefarious into food when heated. I use parchment paper or banana leaf instead 😉. The final product turned out gorgeous! I wonder if the raw sausage is sticky enough to make into a kebab. Yum!