Seafood Sausage
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
whitefish
skinned, boned |
* |
| ¼ | pound |
salmon
skinned and boned |
|
| ¼ | pound |
shrimp
peeled |
|
| 2 | tablespoons |
onions
finely minced |
|
| 1 | bunch |
parsley leaves
stems removed |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | cup |
egg whites
|
|
| 4 | each |
sausage casing
feet |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
whitefish
skinned, boned |
* |
| 113.4 | g |
salmon
skinned and boned |
|
| 113.4 | g |
shrimp
peeled |
|
| 3E+1 | ml |
onions
finely minced |
|
| 1 | bunch |
parsley leaves
stems removed |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
|
|
| 118 | ml |
egg whites
|
|
| 4 | each |
sausage casing
feet |
* |
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.
Makes 8 Sausages, or 4 Servings
