Seafood Sausage

 

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. Shape to make it even. Coil it into a spiral and set it aside. Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen parchment, butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends and tie them securely with string. Poach as directed. Source:

  Seafood Sausage

1 1/2 Ib. fish, boned and skinned

2 egg whites, chilled

1 1/2 cup heavy cream, chilled

2 teaspoons salt

1/2 teaspoon ground white or green pepper

1/4 teaspoon nutmeg

2 tablespoons fresh or 2 teaspoons dry, of your favorite of Tarragon, Chervil, lemon grass or Rosemary

1/2 cup parsley, chopped

1/4 cup mushrooms

1 cup scallops in 1/4 inch cubes

1 cup shrimp, crab or lobster cut into 1/4 inch pieces.

3 teaspoons minced green onion

Put food processor blade and its bowl and another 4 quart bowl - we use metal or glass - into the fridge for a half hour. Cut one pound of fish into one inch cubes and freeze for 15 minutes. Cut one half pound of fish into 1/4-inch cubes and refrigerate.

Grind large fish chunks in the processor until smooth. Add egg whites until blended. Add cream bit by bit and dump in and stir seasonings. Move ground fish into your cold bowl and stir in the salmon chunks, mushrooms, scallops and shellfish. Add other seasonings. At this point you can poach a dime-size ball of the stuffing in hot water, move the rest to the fridge. Taste test seasonings. You might like to add a little Pernod, sherry, white wine or even a dash of Lee & Perrins.

You can stuff the sausage into casings or poach it in liquid - we put the sausage into plastic bags and poach it in simmering water so it stays together. It's your choice. Cooking time only runs from 15 to 20 minutes. You can tell as the fish changes color when it's done. We like these in breakfast sausage-size casings as hor d'ouvres. Their only drawback, besides the fact guests eat them so fast, is they don't freeze well. Given the rate they are usually eaten, that's seldom a problem.

Misfortune is never mournful to the soul that accepts it; for such do always see that every cloud is an angel’s face.

- Lydia Maria Child