Alabama Gulf Seafood Sausage with Harvest Ale Braised Cabbage and Harvest Ale Mustard

Alabama Gulf Seafood Sausage

Place entire bowl (including blade) of food processor in freezer for at least 15 minutes. Remove from freezer and add flounder, shrimp and egg whites. Puree. Add heavy cream in 3 increments, pulsing for 15-20 seconds in between each addition. After all cream is added, scrape down the sides of the bowl and puree for an additional 10 seconds.

Transfer mixture to a mixing bowl and fold in lump crabmeat, herbs, and salt and pepper. To form mixture into sausages, lay out an approximately 8-inch long piece of plastic wrap. Place 3 heaping tablespoons of the seafood mixture in the center. Use the plastic wrap to form mixture into the shape of a sausage, being careful to eliminate any air pockets. Fold the plastic wrap under the formed sausage and roll it up in the plastic wrap. Tie each of the loose side pieces of plastic wrap into a knot to help hold the shape.

Poach the wrapped sausages in 180-degree water for 12 minutes, turning them in the water occasionally. Remove from water and cool in plastic at room temperature. Refrigerate. When ready to eat, brown on all sides in a pan with butter or olive oil until warmed through.

Harvest Ale Braised Cabbage

In a large pot or Dutch oven, add the olive oil over medium high heat. When hot, add the sliced onion, cooking until translucent, about 3 minutes. Add the garlic, stirring constantly and being careful not to brown for 2 minutes. Add sliced cabbage, stirring to combine with onion and garlic. Cook for 5 minutes.

Add liquids, and bring up to a boil. Reduce heat to a simmer and cook for 30 minutes or until desired tenderness. Season with salt and pepper to taste.

Harvest Ale Beer Mustard

In a bowl, combine half the beer, all the mustard seeds, and the first ½ cup of cider vinegar. Cover and allow to sit overnight.

The next day, combine remaining beer, brown sugar, garlic powder, allspice, turmeric, and salt in a saucepan and bring to a boil. Simmer, uncovered, until reduced by half and thickened. Pour reduced liquid into soaked mustard seed mixture. Stir to cool slightly.

Add the dry mustard. Transfer to a food processor and process on high for a few minutes until slightly thickened. Add honey and remaining cider vinegar and process for another minute. Taste to check seasoning. Flavor will be very intense, but will mellow after a few days. Store in fridge


Once every part of the dish has been prepared, put browned and warm sausage on a bias. Place ¼ cup cabbage on a plate. Lay cut sausage next to cabbage. Streak plate with mustard. Serve immediately.