Seafood sausage

Yield: 4 servings

Measure 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

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

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