Peppered Seafood Sausage
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Description: Made with fish fillets, shrimp, and cilantro leaves. From RecipeSource.
RecipeSource: Peppered Seafood Sausage RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. * Exported from MasterCook * PEPPERED SEAFOOD SAUSAGE Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Seafood Meats Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 lb Fish Fillets Such As Sole, Flounder, Salmon Or Whitefish All One Kind Or Mixed 1/2 lb Shrimp And/Or Scallops, Raw, Cleaned 1/2 c Packed Cilantro Leaves 4 lg Egg Whites 1 tb Fresh Lemon Juice 2 ts Ground Cumin 2 ts Salt 1/4 ts Ground Black Pepper 5 Feet Hog Casing In A Continuous Length, Soaked In Cold Water For A Few Minutes * *Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead. See end of recipe for related info. ~------------------------------------------------------ ~----------------- Cut the fish into long strips; the shrimp and scallops can remain whole. Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by letting the water run from the tap directly through it. (The casing should not have any holes.) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shap
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