| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Seafood, Appetizers, Main dish |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Luck has nothing to do with it”