© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
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½ pound whitefish, skinned, boned
¼ pound salmon, skinned and boned
¼ pound shrimps, peeled
2 tablespoon finely minced onion
1 bunch parsley, stems removed
½ teaspoon salt
¼ teaspoon cayenne pepper
½ cup 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.