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Seafood sausage
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| Artist: |
_ |
| Categories: |
Appetizers, Seafood |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| lbs | Whitefish, skinned, boned | | 1/4
| lbs | Salmon, skinned and boned | | 1/4
| lbs | Shrimps, peeled | | 2
| tbsp | Finely minced onion | | 1
| bunch | Parsley, stems removed | | 1/2
| tsp | Salt | | 1/4
| tsp | Cayenne pepper | | 1/2
| cup | Egg whites | | 4
| | Feet sausage casings |
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Procedures:
| 1 | Cut the fish in 1-inch pieces. | | 2 | Place all ingredients except casings in a food processor and pulse until coarsely chopped. | | 3 | Or, pass all the ingredients through a meat grinder fitted with medium holes. | | 4 | Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. | | 5 | Poach the sausages in gently simmering water for 5 minutes, drain and let cool. | | 6 | If you have used plastic wrap to form the sausages, remove it when sausages are cool. | | 7 | Cut sausages into 6-inch lengths. | | 8 | To serve, grill the sausages or place under a preheated broiler. | | 9 | Since the sausages are already cooked, we want only to reheat them and crisp their skins. | | 10 | Makes 8 sausages, or 4 servings michael roberts - prodigy guest chefs cookbook |
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