Seafood Sausage
1/2 lb Whitefish, skinned, boned 1/4 lb Salmon, skinned and boned 1/4 lb Shrimps, peeled 2 tb Finely minced onion 1 bn Parsley; stems removed 1/2 ts Salt 1/4 ts Cayenne pepper
Ingredients
- 1/2lbwhitefish, skinned, boned
- 1/4lbsalmon, skinned and boned
- 1/4lbshrimps, peeled
- 2tb finely minced onion
- 1bn parsley; stems removed
- 1/2ts salt
- 1/4ts cayenne pepper
- 1/2c egg whites
Directions
- 1
1/2 lb Whitefish, skinned, boned 1/4 lb Salmon, skinned and boned 1/4 lb Shrimps, peeled 2 tb Finely minced onion 1 bn Parsley
- 2
stems removed 1/2 ts Salt 1/4 ts Cayenne pepper 1/2 c Egg whites 4 Feet sausage casings CUT THE FISH IN 1-INCH PIECES
- 3
Place all ingredients except casings in a food processor and pulse until coarsely chopped
- 4
Or, pass all the ingredients through a meat grinder fitted with medium holes
- 5
Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap
- 6
Poach the sausages in gently simmering water for 5 minutes, drain and let cool
- 7
If you have used plastic wrap to form the sausages, remove it when sausages are cool
- 8
Cut sausages into 6-inch lengths