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Peppered Seafood Sausage

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PEPPERED SEAFOOD SAUSAGE
 Categories: Appetizers, Seafood, Meats
      Yield: 1 Servings
 
      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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