Shrimp and Wasabi Sausage with Wasabi Emulsion & Chive Puree
Yield: 2 - 8 inch Sausages

Sausage
2#                  Shrimp (16-20)
1/4#               Shrimp (51-60)
4 Tbls             Fresh Grated Wasabi
2 ea                Eggs
As Needed     Heavy Cream
As Needed     Salt
2 tsp               Yuzu
1/2#                Unsalted Butter

1. Small dice the butter and place it in the freezer until completely frozen, ideally the day before.
2. Poach the 51/60 shrimp in  court Boullion until 90% cooked.  Shock and dry completely.  Cut into three or four small pieces.
3. Place butter cubes, 16/20 shrimp, eggs, yuzu, and salt into a RobotCoup and puree to smooth, adding the heavy cream as the mixture purees.
4. Transfer to a metal bowl and fold in the wasabi and season with salt as needed.
5. Fold in the chopped 51/60 shrimp and allow the mixture to rest under refrigeration for 1 hour.
6. Using the plastic wrap casing method, portion the mousse into two lengths of wrap.  Place in an Immersion circulater preheated to 172.5* F.  Cook for 15 - 20 minutes or until firm to the touch.  Shock and reserve under refrigeration for at least 2 hours prior to cutting.

Wasabi Emulsion

Yield: 1 1/2 Pints

6 oz               Fresh Grated Wasabi

1 ea               Medium Shallot

1 1/2 Tbls      Dijon Mustard

1/2 C             Mirin

Shot               Rice Wine Vinegar

Pinch             Kosher Salt

As Needed   Canola Oil

1. Combine all ingredients less the oil in a VitaMix and puree to smooth, stream oil in until it reaches a thick nappe.  Season and chill.

Chive Puree

4 ea             Bunches Chives
As Needed  Chicken Stock

1. Blanch Chives in boiling salted water and shock.
2. Puree with enough chicken stock until smooth.