Basic information

Name:
Seafood sausage
Yield:
4
Lang:
en
User:
matiaspalomec



Ingredients

 Feet sausage casings
2 Tbs
 Finely minced onion
1/4 tsp
 Cayenne pepper
1/4 lb
 Salmon, skinned and boned
1/4 lb
 Shrimps, peeled
1/2 tsp
 Salt
1/2 lb
 Whitefish, skinned, boned
1/2 c
 Egg whites
1 bn
 Parsley; stems removed



Instructions:

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

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