| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs |
|
Sausage, Seafood |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Fish fillets; cubed |
| 1 |
|
Egg; beaten |
| 1 |
ts |
Onion powder |
| 1 |
ts |
Paprika |
| 1 |
ts |
Lemon juice |
| 2 |
tb |
Parsley; chopped |
| 1/2 |
lb |
Shrimp; peeled and deveined (use very small shrimp) |
INSTRUCTIONS
If using casings, prepare 4 feet (1 1/2 " diameter) hog casings by rinsing
and soaking.
Process fish in food processor just until broken. Add egg, spices, and
juice. Process until well blended. Put fish mix in bowl and add shrimp. Mix
well.
Stuff into casings and tie off in 3 inch links.
These may be steamed, sauteed, or baked. Cover if baking.
NOTES : Note: any white fleshed fish can be used
Recipe by: Home Sausage Making
Posted to MC-Recipe Digest by John Pellegrino <gigimfg@ix.netcom.com> on
Apr 23, 1998
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