Peppered Seafood Sausage
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1 Servings
1.00 lb Fish Fillets
Such As Sole, Flounder,
Salmon Or Whitefish
All One Kind Or Mixed
0.50 lb Shrimp And/Or Scallops,
Raw, Cleaned
0.50 c Packed Cilantro Leaves
4.00 lg Egg Whites
1.00 tb Fresh Lemon Juice
2.00 ts Ground Cumin
2.00 ts Salt
0.25 ts Ground Black Pepper
5.00 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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