Yield: 4 servings
|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|
|¼ teaspoon||Cayenne pepper|
|½ cup||Egg whites|
|4 \N||Feet sausage casings|
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