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1/2 lb Whitefish, skinned, boned
Cut the fish into 1-inch pieces. Place sausage ingredients into a food
processor and pulse until coarsely chopped. Or, pass the 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
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
4 Feet sausage casings
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