Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  pound         whitefish -- skinned, boned
     1/4  pound         salmon -- skinned and boned
     1/4  pound         shrimps -- peeled
   2      tablespoons   finely minced onion
   1      bunch         parsley -- stems removed
     1/2  teaspoon      salt
     1/4  teaspoon      cayenne pepper
     1/2  cup           egg whites
   4                    feet sausage casings

Preparation:

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.