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.