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Print this Recipe    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

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