Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Whitefish, skinned, boned 1/2 ts Salt
1/4 lb Salmon, skinned and boned 1/4 ts Cayenne pepper
1/4 lb Shrimps, peeled 1/2 c Egg whites
2 tb Finely minced onion 4 Feet sausage casings
1 bn Parsley; stems removed

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

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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