Sausage Stuff - Chef Nick & Butcher JasonInternational Course in Dry Cured Meat Products | Click the image for details
> Recipes > Seafood Sausage
Seafood Sausage


1/2 lb Whitefish, skinned, boned
1/2 ts Salt
1/4 lb Salmon, skinned and boned
1/4 ts Cayenne pepper
1/4 lb Shrimps, peeled
1/2 c Egg whites
2 tb Finely minced onion
1 bunch Parsley; stems removed

4 Feet sausage casings


Cut the fish into 1-inch pieces. Place sausagel ingredients into a food processor and pulse until coarsely chopped. Or, pass them ingredients through a meat grinder fitted with medium holes.Stuff the mixture into 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, you want only to reheat them and crisp their skins.