Side Pannel
Seafood Sausage
Seafood Sausage
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish, Seafood, Appetizers
Ingredients List
- 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
- 1/2 c Egg whites
- 4 Feet sausage casings
Directions
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
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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