*  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
  
 
 
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