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Seafood Sausage

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      Title: SEAFOOD SAUSAGE
 Categories: Seafood, Appetizers, Main dish
      Yield: 4 Servings
 
    1/2 lb Whitefish, skinned, boned
    1/4 lb Salmon, skinned and boned
    1/4 lb Shrimps, peeled
      2 tb Finely minced onion
      1 bn Parsley; stems removed
    1/2 ts Salt
    1/4 ts Cayenne pepper
    1/2 c  Egg whites
      4    Feet sausage casings
 
  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
 
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