Email to Phil      

Recipe Categories: philocrates's HOME PAGEBREAKFAST CAKE CANDY CASSEROLES Central_PA_recipes Cheese CHILI CONDIMENTS_SPICES_andSO_FORTH COOKIES Copycats CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD Frostings_Fillings_Icings_more FRUIT Heirloom Hint HistoricalFood Holiday_Specials HotandorSpicy Ice_Cream__More JAMSandJELLIES Jello MARINADES MEATS Microwave Mocktails PADutch PASTA PAStateGrange PASTRIES PICKLESandRELISHES PIE PIZZA PorkandHam Potatoes POULTRY ResturantsNOTCopycat RICE SALADandDRESSING SANDWICHES SAUCES SOUPSandSTEWS STUFFINGandDRESSING Titantic_Recipes VEGETABLES Wings

SEAFOOD SAUSAGE

List of Ingredients




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
1/2 c Egg whites
4 Feet sausage casings
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

Recipe