Seafood sausage
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Whitefish, skinned, boned |
| ¼ | pounds | Salmon, skinned and boned |
| ¼ | pounds | Shrimps, peeled |
| 2 | tablespoons | Finely minced onion |
| 1 | bunch | Parsley; stems removed |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| ½ | cup | Egg whites |
| 4 | Feet sausage casings | |
Directions
CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a food processor and pulse until coarsely chopped. Or, pass all the ingredients through a meat grinder fitted with medium holes. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap.
Poach the sausages in gently simmering water for 5 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins.
Makes 8 Sausages, or 4 Servings MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK