Seafood Sausage

Recipe Ingredients

1/2 lb	227g / 8oz	Whitefish - skinned, boned
1/4 lb	113g / 4oz	Salmon - skinned and boned
1/4 lb	113g / 4oz	Shrimps - peeled
2 tablespoons	30ml	Finely minced onion
1		Parsley - stems removed
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Cayenne pepper
1/2 cup	99g / 3.5oz	Egg whites
4		Feet sausage casings

Recipe 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.

Source:
Sarah Leah Chase

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