Peppered Seafood Sausage

* 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. 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: Chef Michael Roberts of Trumps in
Los Angeles American Bistro 0-8092-5047-0



- - - - - - - - - - - - - - - - - -