Preserving Meats: Seafood Sausage by Recipe Cottage

SEARCH RECIPES:

LOCATION: Recipes >> Preserving Meats >> Seafood Sausage


	Seafood Sausage

		Seafood Sausage Yield: 4 servings 1/2 lb whitefish, skinned, boned 1/2 ts salt 1/4 lb salmon, skinned and boned 1/4 ts cayenne pepper 1/4 lb shrimps, peeled 1/2 c egg whites 2 tb finely minced onion 1 bunch parsley; stems removed 4 feet sausage casings Cut the fish into 1-inch pieces. Place sausagel ingredients into a food processor and pulse until coarsely chopped. Or, pass them ingredients through a meat grinder fitted with medium holes. Stuff the mixture into 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, you want only to reheat them and crisp their skins. Makes 8 Sausages, or 4 Servings