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Seafood Sausage Recipe
|Whitefish fillets||2 Pound (Boneless Cod, Halibut, Flounder, All Work Well)|
|Large shrimp||1 Pound, peeled|
|Cooked chicken||1 Pound (Skinless And Boneless)|
|Cream/Mock cream||1 Cup (16 tbs)|
|Dry vermouth||1⁄2 Cup (8 tbs)|
|Cayenne pepper||1⁄8 Teaspoon|
|Ground black pepper||To Taste|
|Breadcrumbs||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 5462 Calories from Fat 2136
% Daily Value*
Total Fat 235 g361.8%
Saturated Fat 68.5 g342.4%
Trans Fat 0.7 g
Cholesterol 2625.7 mg
Sodium 5912.2 mg246.3%
Total Carbohydrates 244 g81.4%
Dietary Fiber 2.8 g11.1%
Sugars 88.3 g
Protein 537 g1074.9%
Vitamin A 90.1% Vitamin C 46.1%
Calcium 139.7% Iron 176%
*Based on a 2000 Calorie diet
Do this in small batches, adding the eggs, cream, and wine as you go.
Blend in the seasonings.
Remove from the machine and stir in the bread crumbs.
If this mixture is too dry for forming sausages easily, add a little milk.
Stuff the sausage casings.
If you wish to form the sausages by hand, chill the mixture at least 2 hours to firm the filling.
To shape the sausages, put a bit of the mixture on a piece of wax paper and roll up like a sausage.
Make each about 6 inches long.
Then, roll each up in a piece of cheesecloth or muslin and tie the ends like a sausage.
These should be firm and rather tight.
Poach the sausages, either in casings or hand rolled, in Chicken Soup Stock to which you have added a bit of white wine.
They should take about 20 minutes to cook at a simmer.
Cover when cooking and turn each when it floats to the surface.
Serve with Real Garlic Toast and Tuna and Potato Salad.