Side Pannel
Peppered Seafood Sausage
Peppered Seafood Sausage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Appetizers, Seafood, Meat
Ingredients List
- 1 lb Fish Fillets
- Such As Sole, Flounder,
- Salmon Or Whitefish
- All One Kind Or Mixed
- 1/2 lb Shrimp And/Or Scallops,
- Raw, Cleaned
- 1/2 c Packed Cilantro Leaves
- 4 lg Egg Whites
- 1 tb Fresh Lemon Juice
- 2 ts Ground Cumin
- 2 ts Salt
- 1/4 ts Ground Black Pepper
- 5 Feet Hog Casing
- In A Continuous Length,
- Soaked In Cold Water For
- A Few Minutes *
Directions
*Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen
parchment may be used instead. See end of recipe for related info.
~ ~
Cut the fish into long strips; the shrimp and scallops can remain whole.
Put the seafood, jalapenos and cilantro through a coarse blade of a meat
grinder. Combine the ground seafood with the egg whites, lemon juice,
cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water
by letting the water run from the tap directly through it. (The casing
should not have any holes.) Gather the casing up onto the sauce stuffing
funnel attachment on your meat grinder. Put the seafood mixture back in the
grinder and begin to grind it through. When it begins to emerge from the
funnel, tie the end of the casing in a knot, leaving 3 inches of it
unfilled for expansion room. Grind the mixture out, taking care not to
overstuff the length of sausage; it should be about 1 inch wide. If
necessary, squeeze it gently with your hands to make this width as you
work. Continue with the entire length; you will have about 4 feet of
sausage. Remove the funnel and use your finger to press out the last
remaining seafood mixture. Leave 3 inches for expansion and tie the end in
a knot. Shape to make it even. Coil it into a spiral and set it aside.
Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce
the heat so that the water barely quivers. Prick the sausage with a sharp
knife pint at 3-inch intervals. Place it in the barely moving water, cover
the pan and cook for 10 minutes. Turn off the heat and let the sausage rest
for 10 minutes before serving. NOTE: If you use kitchen parchment, butter
the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist
the ends and tie them securely with string. Poach as directed. Source: Chef
Michael Roberts of Trumps in Los Angeles American Bistro 0-8092-5047-0
parchment may be used instead. See end of recipe for related info.
~ ~
Cut the fish into long strips; the shrimp and scallops can remain whole.
Put the seafood, jalapenos and cilantro through a coarse blade of a meat
grinder. Combine the ground seafood with the egg whites, lemon juice,
cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water
by letting the water run from the tap directly through it. (The casing
should not have any holes.) Gather the casing up onto the sauce stuffing
funnel attachment on your meat grinder. Put the seafood mixture back in the
grinder and begin to grind it through. When it begins to emerge from the
funnel, tie the end of the casing in a knot, leaving 3 inches of it
unfilled for expansion room. Grind the mixture out, taking care not to
overstuff the length of sausage; it should be about 1 inch wide. If
necessary, squeeze it gently with your hands to make this width as you
work. Continue with the entire length; you will have about 4 feet of
sausage. Remove the funnel and use your finger to press out the last
remaining seafood mixture. Leave 3 inches for expansion and tie the end in
a knot. Shape to make it even. Coil it into a spiral and set it aside.
Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce
the heat so that the water barely quivers. Prick the sausage with a sharp
knife pint at 3-inch intervals. Place it in the barely moving water, cover
the pan and cook for 10 minutes. Turn off the heat and let the sausage rest
for 10 minutes before serving. NOTE: If you use kitchen parchment, butter
the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist
the ends and tie them securely with string. Poach as directed. Source: Chef
Michael Roberts of Trumps in Los Angeles American Bistro 0-8092-5047-0
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