Seafood Sausage

Course : Seafoods
Serves: 4
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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 / Directions:

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.

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