Seafood Sausage with Beurre Blanc Kit for 4

Edwin’s seafood sausage is freshly made in-house with the highest quality seafood – lobster, scallop, shrimp, and grouper – along with a touch of cream, pine nuts, and brandy. It’s paired with buttery white wine beurre blanc.

At Cleveland’s Edwins, they believe in second chances. Founded by classically trained chef Brandon Edwin Chrostowski in 2007, Edwins offers formerly incarcerated adults a foundation in the culinary and hospitality industries, and the support network necessary for long-term success. The driving principle behind Edwins is that every human being, regardless of their past, has a right to a fair and equal future. And the food? It’s truly spectacular: Edwins also happens to be one of Cleveland’s finest French restaurants.

MORE DETAILS

This package serves 4 people and includes

• 2 Seafood Sausages (each approx. 6 oz.)
• Beurre Blanc Reduction (2 oz.)
• Cubed Butter (6 oz.)

INSTRUCTIONS / STORAGE

• Edwin’s Restaurant ships Monday-Friday of each week
• Orders cannot be shipped to P.O. Boxes
• Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!

• Items ship frozen with ice packs, may thaw during transit.
• Upon arrival, store items in the refrigerator for up to 2 days or in the freezer for up to 1 month.

To Serve

• If frozen, allow items to thaw in the refrigerator overnight.
• Preheat oven to 350°F.
• Heat a large sauté pan over medium heat and add a tablespoon of oil. When the oil is hot, add the sausages and brown them on both sides.
• Put the pan with sausages in the oven for five minutes.
• Meanwhile, in a small saucepan, bring the beurre blanc reduction to a boil and immediately turn to low.
• Start adding the cubed butter 1-2 cubes at a time while constantly whisking rapidly. As the butter melts and incorporates, add more butter and keep whisking.
• When you only have 2-3 cubes remaining, remove from heat and whisk in the last of the butter.
• Slice sausages and pour sauce in front and behind on plate.
• Serve and enjoy!

Ingredients

• Seafood Sausage – Shrimp, Lobster, Scallop, Grouper, Egg Whites, Heavy Cream, Pine Nuts, Salt, Brandy, Pork Casing
• Beurre Blanc Reduction – Shallots, Chardonnay Wine, Red Wine Vinegar, Heavy Cream
  Butter

Allergens: Milk, Fish, Eggs, Shellfish, Tree Nuts